WO2016204089A1 - Plastic fat composition - Google Patents
Plastic fat composition Download PDFInfo
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- WO2016204089A1 WO2016204089A1 PCT/JP2016/067366 JP2016067366W WO2016204089A1 WO 2016204089 A1 WO2016204089 A1 WO 2016204089A1 JP 2016067366 W JP2016067366 W JP 2016067366W WO 2016204089 A1 WO2016204089 A1 WO 2016204089A1
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- oil
- mass
- fat
- plastic
- fat composition
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
Definitions
- the present invention relates to a plastic fat composition that is excellent in gloss and mouthfeel.
- the plastic fat composition having plasticity is suitable for uses such as kneading, folding, spread, coating cream and sand cream.
- Examples of the plastic fat composition include margarine, fat spread and shortening.
- palm oil or palm kernel oil which is a natural solid fat substantially free of trans fatty acid
- palm-based fats and oils which are palm oil and its fractionated oil
- lauric fats and oils such as palm kernel oil and coconut oil have a good mouthfeel, but have a narrow temperature range in which plasticity can be maintained. Therefore, the compounding quantity to the plastic fat composition of a lauric fat is limited.
- transesterified oils and fats using palm oil and palm kernel oil as raw oils and fats have also been developed.
- Japanese Patent Application Laid-Open No. 62-81497 proposes a margarine using a fat obtained by transesterifying a mixed oil of a fat derived from palm oil and a fat containing a saturated fatty acid having 22 carbon atoms.
- a transesterified oil and fat is used, the glossiness of margarine, which is a plastic oil and fat composition, is easily lost over time.
- An object of the present invention is to provide a plastic fat composition that has a low trans fatty acid content, has a good flavor even when palm oil or lauric oil is used, and maintains a good gloss feeling.
- Another object of the present invention is to provide an additive based on a specific triacylglycerol, which is suitable for the production of the plastic fat composition.
- the oil and fat in the plastic oil and fat composition contains a small amount of triacylglycerol (MMM) in which three molecules of fatty acid (M) having 6 to 10 carbon atoms are ester-bonded to glycerol, thereby maintaining a good gloss. It has been found that a plastic fat composition can be obtained. As a result, the present invention has been completed.
- MMM triacylglycerol
- the present invention provides the following.
- a plastic fat composition in which the content of MMM in the fat in the plastic fat composition is 0.01% by mass or more and less than 5% by mass.
- M and MMM mean the following.
- M Fatty acid having 6 to 10 carbon atoms
- MMM Triacylglycerol in which 3 molecules of M are bonded to 1 molecule of glycerol
- the total content of L2M and LM2 in the oil is 0.01 to 10% by mass
- Plastic fat composition However, L, L2M, and LM2 mean the following.
- L Saturated fatty acid having 16 to 24 carbon atoms
- L2M Triacylglycerol LM2 in which one molecule of L and one molecule M are bonded to one molecule of glycerol
- LM2 Tri in which one molecule of L and two molecules of M are bonded to one molecule of glycerol
- X and L2X mean the following.
- X unsaturated fatty acid having 16 to 24 carbon atoms
- L2X triacylglycerol in which two molecules of L and one molecule of X are bonded to one molecule of glycerol (6)
- the total content of LX2 and XXX in the oil is 10 to 10
- LX2 and XXX mean the following.
- LX2 Triacylglycerol in which one molecule of L and two molecules of X are bound to one molecule of glycerol
- XXX Triacylglycerol in which three molecules of X are bound to one molecule of glycerol (7) 2 to 70% by mass of MMM, 20
- An additive for a plastic fat composition comprising ⁇ 98% by mass of L2M and LM2.
- M, L, MMM, L2M and LM2 mean the following.
- M fatty acid having 6 to 10 carbon atoms
- L saturated fatty acid having 16 to 24 carbon atoms
- MMM triacylglycerol L2M in which 3 molecules of M are bonded to 1 molecule of glycerol 2 L and 1 molecule of M in 1 molecule of glycerol Is a triacylglycerol LM2 with one molecule of L and two molecules of M bound to one molecule of glycerol (8)
- Mass ratio of the content of L2M to the content of LM2 in the additive The additive for a plastic fat composition according to (7), wherein (L2M / LM2) is 0.05 to 4.5.
- Transesterified fats and oils wherein the constituent fatty acids having 6 to 10 carbon atoms account for 25 to 65% by mass of the total constituent fatty acids of the transesterified fats and oils, and are saturated constituent fatty acids having 16 to 24 carbon atoms (7) or (8), an additive for a plastic oil / fat composition, which is a transesterified oil / fat occupying 35 to 75 mass%.
- an additive for a plastic oil / fat composition which is a transesterified oil / fat occupying 35 to 75 mass%.
- a plastic fat composition comprising 0.05 to 15% by mass of the additive for a plastic fat composition according to any one of (7) to (9).
- a plastic oil / fat composition having a low trans fatty acid content, having a good flavor even when palm oil / lauric oil / lauric oil / oil is used, and having a good gloss feeling.
- an additive based on a specific triacylglycerol suitable for the production of the plastic oil composition can also be provided.
- the fats and oils contained in the plastic fat and oil composition of the present invention contain 0.01% by mass or more and less than 5% by mass of MMM.
- M and MMM mean the following.
- M is a fatty acid having 6 to 10 carbon atoms.
- MMM is triacylglycerol in which three molecules of M are ester-linked to one molecule of glycerol.
- M fatty acids
- MMM may all be the same or may contain different fatty acids.
- the MMM may be a mixture of a plurality of different compounds.
- An example of such a mixture is a mixture of trioctanoyl glycerol and tridecanoyl glycerol.
- the constituent fatty acid having 6 to 10 carbon atoms of MMM is preferably a linear saturated fatty acid.
- the content of MMM in the fat and oil contained in the plastic fat and oil composition is preferably 0.05 to 4% by mass, more preferably 0.1 to 3% by mass, and further preferably 0.2 to 2% by mass. %. When the content of MMM in the fats and oils contained in the plastic fat and oil composition is within the above range, the plastic fat and oil composition has excellent gloss.
- the oil and fat in the plastic oil and fat composition of the present invention includes the above MMM.
- the proportion of fatty acids having 6 carbon atoms in the total amount of constituent fatty acids of this MMM is preferably 10% by mass or less, more preferably 5% by mass or less.
- the proportion of fatty acids having 10 carbon atoms in the total amount of constituent fatty acids of the MMM is preferably 10% by mass or more, more preferably 20 to 100% by mass, and further preferably 40 to 80% by mass. It is.
- An example of a preferred embodiment of the plastic fat composition of the present invention includes a plastic fat composition in which 0.01% by mass or more and less than 5% by mass of the fat contained in the plastic fat composition is the following MMM. That is, it is MMM in which the constituent fatty acid occupying 95% by mass or more of the total constituent fatty acid of the MMM is octanoic acid (carbon number 8) and / or decanoic acid (carbon number 10). Furthermore, the mass ratio of octanoic acid and decanoic acid as the constituent fatty acid is preferably 100: 0 to 10:90, more preferably 80:20 to 20:80.
- MMM fats and oils containing 40% by mass or more (preferably 60 to 100% by mass) of MMM that can be produced using a conventionally known method. May also be used.
- MMM fats and oils can be produced, for example, by heating a fatty acid having 6 to 10 carbon atoms and glycerol to 120 to 180 ° C. to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure.
- a catalyst can be used for the condensation reaction. However, it is preferable to carry out the condensation reaction in the absence of a catalyst.
- L is a saturated fatty acid having 16 to 24 carbon atoms.
- L2M is triacylglycerol in which two molecules of L and one molecule of M are bound to one molecule of glycerol.
- LM2 is triacylglycerol in which one molecule of L and two molecules of M are bound to one molecule of glycerol.
- L is preferably a saturated fatty acid having 16 to 20 carbon atoms, and more preferably a saturated fatty acid having 16 to 18 carbon atoms.
- L is preferably a linear saturated fatty acid.
- the oil and fat in the plastic oil and fat composition of the present invention is a total of L2M and LM2, more preferably 0.1 to 7% by mass, further preferably 0.3 to 6% by mass, and most preferably 0.5 to 5% by mass. % Is included.
- L2M + LM2 the total content of L2M and LM2 in the oil and fat contained in the plastic oil and fat composition
- L2M and LM2 have a mass ratio (L2M / LM2) of the content of L2M to the content of LM2 in the oil / fat in the plastic oil / fat composition, preferably 0.05 to 4.5.
- L2M / LM2 is more preferably 0.3 to 3, and further preferably 0.55 to 2.5.
- L2M / LM2 is within the above range, the glossiness of the plastic fat composition is better maintained.
- the proportion of the fatty acids having 6 carbon atoms in the total amount of M in the constituent fatty acids of L2M and LM2 is preferably 10% by mass or less, more preferably 5% by mass or less.
- the proportion of fatty acids having 10 carbon atoms in the total amount of M in the constituent fatty acids of L2M and LM2 is preferably 10% by mass or more, more preferably 20 to 100% by mass, and still more preferably It is 40 to 100% by mass, and most preferably 60 to 100% by mass.
- L2M and LM2 contained in the oil and fat in the plastic oil and fat composition of the present invention the L2M and LM2 content that can be produced by using a conventionally known method is 40% by mass or more (preferably 60 to 100% by mass).
- a certain fat hereinafter also referred to as L2M + LM2 fat
- L2M + LM2 oils and fats are, for example, 10 to 65 parts by mass (more preferably 20 to 55 parts by mass) MMM, 35 to 90 parts by mass (more preferably 45 to 80 parts by mass) iodine value of 5 or less, and carbon as a constituent fatty acid.
- Oils and fats that have been mixed with fats and oils (for example, extremely hardened oils made from rapeseed oil, soybean oil, palm oil, etc.) having a saturated fatty acid content of several 16 or more are 90% by mass or more and separated. May be.
- the mixed fats and oils of MMM and fats and oils (for example, rapeseed oil, soybean oil, palm oil, etc.) having a fatty acid content of 16 or more carbon atoms as constituent fatty acids of 90% by mass or more are transcured and then hardened. Further, it may be a separated oil.
- Conventionally known methods can be applied to the curing (hydrogenation) reaction and the transesterification reaction.
- the transesterification reaction can be applied by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification catalyzed by lipase.
- a synthetic catalyst such as sodium methoxide or enzymatic transesterification catalyzed by lipase.
- conventional methods such as conventionally known dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), and solvent fractionation can be applied.
- the fat in the plastic fat composition contains 0.01% by mass or more and less than 5% by mass of MMM. As long as the said conditions are satisfy
- palm oil, palm kernel oil, palm oil, palm fractionated oil such as palm olein and palm super olein
- shea fat shea fractionated oil
- monkey fat monkey fractionated oil
- iripe fat soybean oil
- rapeseed oil cottonseed oil
- sa Flower oil sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat and cocoa butter
- mixed and processed oils hydrogenated oil, transesterified oil, fractionated oil
- the oil / fat contained in the plastic oil / fat composition of the present invention may contain LX2 and XXX in addition to the MMM.
- LX2 and XXX give preferable gloss and extensibility to the plastic fat composition.
- X, LX2 and XXX mean the following.
- X is an unsaturated fatty acid having 16 to 24 carbon atoms.
- X is preferably an unsaturated fatty acid having 16 to 20 carbon atoms, more preferably an unsaturated fatty acid having 16 to 18 carbon atoms.
- X is preferably a linear unsaturated fatty acid.
- LX2 is a triacylglycerol in which one molecule of L and two molecules of X are ester-bonded to one molecule of glycerol.
- XXX is triacylglycerol in which three molecules of X are ester-linked to one molecule of glycerol.
- LX2 and XXX give preferable gloss and extensibility to the plastic fat composition.
- the total content of LX2 and XXX in the oil and fat contained in the plastic oil and fat composition is preferably 10 to 70% by mass, more preferably 16 to 63% by mass, and further preferably 20 to 45% by mass. %.
- Fats and oils rich in LX2 and XXX as fats and oils contained in the plastic fat and oil composition so that the fats and oils contained in the plastic fat and oil composition of the present invention contain either one or both of the above LX2 and XXX (Oil containing 40% by mass or more, preferably 60% by mass or more of LX2 and XXX) may be used.
- Examples of fats and oils rich in LX2 and XXX (hereinafter also referred to as LX2 + XXX fats and oils) include fats and oils that are liquid oils at 10 ° C.
- the LX2 + XXX oil / fat may also be a low melting point part obtained by fractionating a non-lauric oil / fat or a transesterified oil / fat of a non-lauric oil / fat described below.
- the oil / fat contained in the plastic oil / fat composition of the present invention may contain L2X.
- L2X is a triacylglycerol having a vertical SFC curve, which improves the mouthfeel of the plastic fat composition.
- the plastic fat composition of the present invention has good plasticity even when L2X is used.
- L2X means the following.
- L2X is triacylglycerol in which two molecules of L and one molecule of X are ester-bonded to one molecule of glycerol.
- the content of L2X in the oil and fat contained in the plastic oil and fat composition is preferably 8 to 40% by mass, more preferably 12 to 36% by mass, and further preferably 14 to 33% by mass.
- the fats and oils contained in the plastic fat and oil composition so that the fats and oils contained in the plastic fat and oil composition of the present invention contain L2X may be used.
- the fats and oils rich in L2X include cocoa butter, palm oil, shea fat, monkey fat, alambrackia fat, moller fat, iripe fat, and mango kernel oil, and their A fractionated oil is mentioned.
- a 1,3-position selective lipase preparation is used between palmitic acid, stearic acid, or a lower alcohol ester thereof and a high oleic oil such as high oleic sunflower oil. It is also possible to use fats and oils obtained by performing transesterification and then fractionating as necessary. Further, the L2X fat may be a transesterified fat or oil of non-lauric fat or fat in which 90% by mass or more of the fatty acid constituting the fat or oil has 16 or more carbon atoms, or a fractionated oil thereof.
- the fat / oil contained in the plastic fat / oil composition of the present invention may contain triacylglycerol (lauric acid-containing triacylglycerol, hereinafter also referred to as laurin TAG) containing at least one molecule of lauric acid as a constituent fatty acid.
- Laurin TAG is a triacylglycerol having a vertical SFC curve, which improves the mouthfeel of the plastic fat composition.
- the plastic fat composition of the present invention has good plasticity even when laurin TAG is used.
- the content of laurin TAG in the fat contained in the plastic fat composition is preferably 6 to 54% by mass, more preferably 10 to 44% by mass, and further preferably 14 to 40% by mass.
- the fats and oils contained in the plastic fat and oil composition of the present invention so that the fats and oils contained in the plastic fat and oil composition contain 40% by mass or more, preferably 60% by mass.
- Oils and fats containing the above laurin TAG may be used.
- fats and oils rich in laurin TAG hereinafter also referred to as laurin TAG fats and oils
- coconut oil, palm kernel oil, and babass oil in which the content of lauric acid in the total amount of fatty acids constituting the fats and oils is 30% by mass or more
- lauric fats and oils and fractionated oils thereof.
- Laurin TAG fat may also be transesterified fat of mixed oil containing lauric fat and non-lauric fat having 90% by mass or more of the total amount of fatty acids constituting the fat.
- the non-lauric oil may be a palm oil.
- the palm-based fats and oils may be any as long as they are palm oil, palm oil fractionated oil, and processed oils thereof (one that has been subjected to one or more treatments among curing, transesterification, and fractionation).
- Specific examples of palm oils and fats include palm olein and palm stearin that are one-stage fractions of palm oil, palm olein (palm super olein) and palm mid-fraction that are two-stage fractions of palm olein, and palm stearin. Examples thereof include palm olein (soft palm) and palm stearin (hard stearin), which are two-stage fractionated oils.
- L2X fats, laurin TAG fats and LX2 + XXX fats are preferably included as constituent fats of the plastic fat composition of the present invention.
- L2X fats and oils are preferably contained in the fats and oils of the plastic fat composition of the present invention in an amount of 16 to 50% by mass, more preferably 20 to 46% by mass, and further preferably 24 to 42% by mass.
- the laurin TAG oil / fat is preferably contained in the oil / fat of the plastic oil / fat composition of the present invention in an amount of 10 to 65% by mass, more preferably 14 to 60% by mass, and still more preferably 18 to 56% by mass.
- LX2 + XX fats and oils are preferably contained in the fats and oils of the plastic fat composition of the present invention in an amount of 2 to 53% by mass, preferably 4 to 46% by mass, and more preferably 8 to 42% by mass.
- the fats and oils contained in the plastic fat and oil composition of the present invention may contain LLL as other triacylglycerols.
- LLL is a triacylglycerol in which three molecules of L are ester-linked to one molecule of glycerol.
- the LLL content in the oil and fat contained in the plastic oil and fat composition is preferably 0 to 13% by mass, more preferably 1 to 11% by mass, and further preferably 2 to 9% by mass.
- the plastic oil / fat composition has good plasticity.
- the plastic oil / fat composition of the present invention may also contain milk-derived oil / fat (such as butter, milk fat, and fractionated oil thereof).
- the plastic fat composition of the present invention contains milk-derived fats and oils, it is excellent in mouthfeel and maintains a good gloss feeling.
- the plastic fat composition of the present invention contains 5 to 50% by mass, more preferably 10 to 45% by mass, and further preferably 15 to 40% by mass of the fat and oil derived from milk in the fat and oil.
- MMM content, L2M content, LM2 content, L2X content, lauric acid TAG content, LX2 content, XXX content and LLL content are, for example, It can be measured according to the gas chromatograph method (JAOCS, vol 70, 11, 1111-1114 (1993)).
- the plastic fat composition of the present invention can reduce the content of trans fatty acid, which is a health concern.
- the trans fatty acid content of the plastic fat composition of the present invention is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, and further preferably 0 to 1% by mass.
- the plastic fat composition of the present invention can be blended with components that are usually blended in fat compositions used in bakery foods as other components other than fats and oils.
- Other ingredients include water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars, sugar alcohols, sweeteners such as stevia and aspartame, ⁇ -Colorants such as carotene, caramel and red yeast rice pigment, tocopherols, tea extracts (catechin etc.) and antioxidants such as rutin, plant proteins such as wheat protein and soy protein, whole milk powder, skimmed milk powder and whey protein Dairy products such as eggs and egg products, flavorings, seasonings, pH adjusters, food preservatives, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats and seafood And other food materials and food additives.
- plastic fat composition of the present invention examples include margarine having a water phase, fat spread, and shortening having no water phase.
- a water-in-oil emulsion is preferred.
- it may be a reverse phase (oil-in-water emulsion) or a composite emulsion type.
- the water content is preferably 3 to 50% by mass, more preferably 5 to 45% by mass.
- the plastic oil / fat composition of the present invention contains oil / fat preferably 40% by mass or more, more preferably 55% by mass or more, and still more preferably 70-100% by mass.
- the method for producing the plastic fat composition of the present invention is not particularly limited.
- the plastic fat composition of the present invention can be produced by the production conditions and production methods of known plastic fat compositions. Specifically, it can be produced by mixing and dissolving oil-soluble components to be blended. When imparting plasticity, first, an oil phase is prepared by mixing and dissolving the oil-soluble components to be blended. Next, the aqueous phase prepared as necessary is mixed and emulsified with the oil phase. Thereafter, the mixed emulsion can be produced by cooling and crystallization.
- the cooling and crystallization is preferably cooling plasticization.
- the cooling condition is preferably ⁇ 0.5 ° C./min or more, more preferably ⁇ 5 ° C./min or more.
- the preparation is preferably sterilized.
- the sterilization method include a batch type in a tank, a continuous type using a plate type heat exchanger, and a scraping type heat exchanger.
- a closed continuous tube cooler for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like can be given.
- the combination of an open-type diacooler and a compressor is also mentioned as an apparatus to cool.
- the plastic fat composition of the present invention has a low trans fatty acid content and has a good flavor even when palm fat or lauric fat is used.
- the oil-and-fat composition of the present invention is also excellent in mouthfeel and has a characteristic of maintaining a good gloss feeling.
- the plastic fat composition of the present invention can be used, for example, for kneading or folding into bakery doughs such as confectionery and bread, for spreading and coating on bakery foods, and for whipping such as butter cream .
- the present invention also provides an additive for a plastic oil composition suitable for producing the plastic oil composition of the present invention.
- the additive for a plastic fat composition of the present invention contains 2 to 70% by mass of MMM and 20 to 98% by mass of L2M and LM2.
- the content of MMM in the additive for the plastic fat composition of the present invention is preferably 4 to 40% by mass, more preferably 8 to 25% by mass.
- the total content of L2M and LM2 in the additive for the plastic fat composition of the present invention is preferably 40 to 94% by mass, more preferably 55 to 88% by mass.
- the L2M and LM2 contained in the additive for the plastic fat composition of the present invention have a mass ratio of L2M content to LM2 content (L2M / LM2), preferably 0.05 to 4.5. is there.
- L2M / LM2 is more preferably 0.3 to 3, and further preferably 0.55 to 2.5.
- L2M / LM2 is within the above range, the glossiness of the plastic oil / fat composition is well maintained by the use of the additive for the plastic oil / fat composition.
- a fatty acid having 6 to 10 carbon atoms occupies 25 to 65% by mass of the total amount of constituent fatty acids, and has 16 to 24 carbon atoms.
- Transesterified fats and oils in which saturated fatty acids (preferably having 16 to 18 carbon atoms) occupy 35 to 75% by mass may be used.
- fatty acids having 6 to 10 carbon atoms (preferably 8 to 10 carbon atoms) in the total amount of constituent fatty acids preferably occupy 30 to 60% by mass, more preferably 35 to 55% by mass. .
- the saturated fatty acid having 16 to 24 carbon atoms preferably 16 to 18 carbon atoms preferably occupies 40 to 70% by mass, more preferably 45 to 65% by mass.
- the transesterified fat / oil (hereinafter also referred to as “MMM + L2M + LM2 fat / oil”) contains an appropriate amount of MMM, L2M and LM2, and can be used as it is as an additive for a plastic fat composition.
- the transesterified oil and fat can be produced using a conventionally known method.
- the transesterified oil / fat is, for example, 25 to 65 parts by mass (more preferably 30 to 60 parts by mass) MMM, 35 to 75 parts by mass (more preferably 40 to 70 parts by mass) iodine value of 5 or less, and the total amount of constituent fatty acids. It is obtained by transesterification of mixed fats and oils with saturated fatty acids containing 16 or more carbon atoms of 90% or more (for example, extremely hardened oils made from rapeseed oil, soybean oil, palm oil, etc.) It is done.
- transesterified fats and oils are transesterified mixed oils and fats of MMM and fats and oils (for example, rapeseed oil, soybean oil, palm oil, etc.) having a fatty acid content of 16 or more carbon atoms out of the total amount of constituent fatty acids. And then hardened.
- MMM and fats and oils for example, rapeseed oil, soybean oil, palm oil, etc.
- Conventionally known methods can be applied to the hydrogenation (curing) reaction and the transesterification reaction.
- the transesterification can be applied by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification catalyzed by lipase.
- the additive for a plastic fat composition of the present invention is preferably 0.05 to 15% by mass, more preferably 0.2 to 10% by mass, and still more preferably 0.5% by mass in the fat or oil contained in the plastic fat or oil composition. -7 mass% is contained.
- the plastic fat composition using the additive for plastic fat composition of the present invention has a good gloss and can maintain a good gloss.
- the amount of the emulsifier contained in the margarine or shortening produced in this example is small, and there is no influence on the flavor.
- MMM fat / oil-1 An MMM fat / oil whose constituent fatty acids are caprylic acid and capric acid and whose mass ratio is 75:25 and whose MMM content is 100% by mass was synthesized as MMM fat / oil-1.
- MMM fats and oils-2) MMM fats and oils having an MMM content of 100% by mass, the constituent fatty acids of which are caprylic acid and capric acid and having a mass ratio of 3: 7, were obtained as MMM fats and oils-2.
- L2M + LM2 oil (L2M + LM2 oil / fat-1): 1 mol of tricaprin and 6 mol of ethyl stearate were mixed and transesterified with a 1,3-position specific lipase to obtain an transesterified mixture. Fatty acid ethyl was distilled from the transesterification mixture, and the distillation residue was subjected to solvent fractionation, whereby an oil having an S10S (1,3-distearoyl-2-capringlycerol) content of 94.8% by mass was obtained. L2M + LM2 It was set to 1.
- L2M + LM2 fat-2 86 parts by mass of rapeseed oil and 14 parts by mass of MMM fat-1 were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain a transesterified fat.
- the total content of L2M and LM2 is 95.4% by mass, and the mass ratio of L2M content to LM2 content (L2M / LM2) is 4. 1 was obtained and designated as L2M + LM2 fat-2.
- L2M + LM2 oil and fat-3 70 parts by mass of rapeseed oil and 30 parts by mass of MMM oil and fat-2 were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain a transesterified oil and fat.
- the total content of L2M and LM2 is 98.1% by mass, and the mass ratio of L2M content to LM2 content (L2M / LM2) is 1. No. 6 was obtained as L2M + LM2 fat-3.
- L2M + LM2 fats and oils-4 50 parts by mass of rapeseed oil and 50 parts by mass of MMM fats and oils-2 were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain transesterified fats and oils.
- the total content of L2M and LM2 is 97.2% by mass, and the mass ratio of L2M content to LM2 content (L2M / LM2) is 0.00. No. 7 was obtained as L2M + LM2 fat-4.
- MMM + L2M + LM2 oil [Preparation of MMM + L2M + LM2 oil] (MMM + L2M + LM2 oil-1): 50 parts by mass of extremely hardened oil of rapeseed oil and 50 parts by mass of MMM oil-2 were mixed, and random transesterification was performed using sodium methylate as a catalyst, whereby the content of MMM was 19. 9% by mass, a total content of L2M and LM2 is 74.6% by mass, and an oil and fat having a mass ratio of L2M content to LM2 content (L2M / LM2) of 0.7 is obtained, and MMM + L2M + LM2 oil and fat-1 did.
- L2X fat-1 The fraction in the palm of the melting point (iodine number 45, L2X content 70.0 mass%) was defined as L2X fat-1.
- L2X fat-2 Palm oil (iodine value 53, L2X content 47.8 mass%) was defined as L2X fat-2.
- Laurin TAG oil-1 Laminated coconut oil (iodine value less than 1 and laurin TAG content 81.3% by mass) was designated as Laurin TAG oil-1.
- Laurin TAG oil and fat-2 50 parts by mass of palm stearin and 50 parts by mass of palm kernel olein were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain transesterified oils and fats. Fat and oil obtained by extremely curing the transesterified oil and fat (iodine value less than 1 and laurin TAG content 55.3 mass%) was designated as laurin TAG oil and fat-2.
- laurin TAG oil and fat-3 60 parts by mass of palm oil and 40 parts by mass of palm kernel oil were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain transesterified oil and fat.
- the obtained transesterified oil (iodine value 39, laurin TAG content 52.7% by mass) was designated as laurin TAG oil-3.
- LX2 + XXX oil [Preparation of LX2 + XXX oil] (LX2 + XXX fat-1): Rapeseed oil (iodine number 116, LX2 + XXX content 95.3 mass%) was designated LX2 + XXX fat-1. (LX2 + XXX oil-2) Soybean oil (iodine value 131, LX2 + XXX content 94.6% by mass) was designated LX2 + XXX oil-2.
- [Preparation 2 of a plastic fat composition] According to the composition of Table 3, fats and oils d and fats and oils C, D, E, and F were mixed. According to the formulation shown in Table 4, the margarines of Comparative Example 4 and Examples 3 to 6 using each mixed fat and oil were produced according to a conventional method. That is, margarine was produced by preparing an oil phase and an aqueous phase, mixing and emulsifying the aqueous phase in the oil phase, and then rapidly cooling and kneading. In accordance with the same criteria as in [Preparation 1 of plastic fat composition], five panelists comprehensively evaluated the mouthfeel of each margarine. Moreover, according to the same standard as [Preparation 1 of a plastic oil-fat composition], changes in gloss and texture over time in a state of storage at 5 ° C. were observed (1st week and 5th week). The results are shown in Table 3.
- [Preparation 3 of a plastic fat composition] According to the composition of Table 5, fats and oils e and fats and oils G, H, I and J were mixed. According to the formulation shown in Table 4, the margarines of Comparative Example 5 and Examples 7 to 10 using each mixed fat and oil were produced according to a conventional method. That is, margarine was produced by preparing an oil phase and an aqueous phase, mixing and emulsifying the aqueous phase in the oil phase, and then rapidly cooling and kneading. In accordance with the same criteria as in [Preparation 1 of plastic fat composition], five panelists comprehensively evaluated the mouthfeel of each margarine. Moreover, according to the same standard as [Preparation 1 of a plastic oil-fat composition], changes in gloss and texture over time in a state of storage at 5 ° C. were observed (1st week and 5th week). The results are shown in Table 5.
- [Preparation 4 of a plastic fat composition] According to the formulation in Table 6, fats and oils f and g and fats and oils K and L were mixed. According to the formulation of Table 7, the shortenings of Comparative Examples 6 and 7 and Examples 11 and 12 using each mixed oil and fat were produced according to a conventional method. That is, shortening was manufactured by preparing an oil phase and quenching and kneading. In accordance with the same criteria as in [Preparation 1 of plastic fat composition], five panelists comprehensively evaluated the mouthfeel of each shortening. Moreover, according to the same standard as [Preparation 1 of a plastic oil-fat composition], changes in gloss and texture over time in a state of storage at 5 ° C. were observed (1st week and 5th week). The results are shown in Table 6.
- MMM + L2M + LM2 fats and oils-1 used in Example 10 (MMM content was 19.9 mass%, total content of L2M and LM2 was 74.6 mass%, and mass ratio of L2M content to LM2 content) (L2M / LM2) is 0.7) itself is an additive for the plastic fat composition of the present invention.
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Abstract
The present invention addresses the problem of providing a plastic fat composition that has a low trans fatty acid content, has a good flavor even in the case of containing a palm-based fat or oil or a laurin-based fat or oil, and maintains high gloss. Also, the present invention addresses the problem of providing an additive that contains a specific triacyl glycerol as a main component and is suitable for the production of the aforesaid plastic fat composition.
The plastic fat composition according to the present invention contains an MMM in an amount of 0.01 mass% or more and less than 5 mass% relative to the total amount of fats and oils in the plastic fat composition [wherein: M stands for a fatty acid having 6-10 carbon atoms; and MMM stands for a triacyl glycerol in which three M molecules are attached to one glycerol molecule].
Description
本発明は、艶感および口どけに優れた可塑性油脂組成物に関する。
The present invention relates to a plastic fat composition that is excellent in gloss and mouthfeel.
可塑性を有する可塑性油脂組成物は、練り込み、折り込み、スプレッド、コーティングクリームおよびサンドクリームなどの用途に適している。可塑性油脂組成物は、例として、マーガリン、ファットスプレッドおよびショートニングが挙げられる。
The plastic fat composition having plasticity is suitable for uses such as kneading, folding, spread, coating cream and sand cream. Examples of the plastic fat composition include margarine, fat spread and shortening.
従来、可塑性油脂組成物には、加工適性がよいことから、さまざまな原料油の部分水素添加油が使用されていた。一方で、部分水素添加油には、トランス脂肪酸が含まれている。近年のトランス脂肪酸が引き起こす健康問題から、可塑性油脂組成物においても、トランス脂肪酸含有量の低減化が強く求められるようになった。
Conventionally, various hydrogenated oils of various raw oils have been used for plastic fat compositions because of their good processability. On the other hand, the partially hydrogenated oil contains trans fatty acid. Due to the health problems caused by trans fatty acids in recent years, it has been strongly demanded to reduce the content of trans fatty acids even in plastic fat compositions.
可塑性油脂組成物のトランス脂肪酸含有量を低減するために、トランス脂肪酸を実質上含まない天然固体脂であるパーム油やパーム核油の利用が進められてきた。しかしながら、パーム油やその分別油である、所謂パーム系油脂は、経日的に油脂結晶が粗大化する傾向にあり、その利用には難点があった。また、パーム核油やヤシ油などのラウリン系油脂は、口どけは良いが、可塑性を維持できる温度範囲が狭い。そのため、ラウリン系油脂の可塑性油脂組成物への配合量は限られる。
In order to reduce the trans fatty acid content of the plastic fat composition, use of palm oil or palm kernel oil, which is a natural solid fat substantially free of trans fatty acid, has been promoted. However, so-called palm-based fats and oils, which are palm oil and its fractionated oil, have a tendency to coarsen fat crystals over time, and there is a difficulty in their use. Moreover, lauric fats and oils such as palm kernel oil and coconut oil have a good mouthfeel, but have a narrow temperature range in which plasticity can be maintained. Therefore, the compounding quantity to the plastic fat composition of a lauric fat is limited.
上記のような短所を克服するために、パーム油やパーム核油を原料油脂としたエステル交換油脂も開発されてきた。例えば、特開昭62-81497号公報には、パーム油起源の油脂と炭素数22の飽和脂肪酸を含む油脂の混合油をエステル交換して得られる油脂を使用したマーガリンが提案されている。しかしながら、このようなエステル交換油脂を使用しても、可塑性油脂組成物であるマーガリンの艶感は経日的に失われ易い。
In order to overcome the above disadvantages, transesterified oils and fats using palm oil and palm kernel oil as raw oils and fats have also been developed. For example, Japanese Patent Application Laid-Open No. 62-81497 proposes a margarine using a fat obtained by transesterifying a mixed oil of a fat derived from palm oil and a fat containing a saturated fatty acid having 22 carbon atoms. However, even when such a transesterified oil and fat is used, the glossiness of margarine, which is a plastic oil and fat composition, is easily lost over time.
また、エステル交換以外の方法として、各種乳化剤を添加することにより、パーム系油脂の結晶成長を抑制する試みも行われてきた(例えば、特開昭62-205738号公報、特開平5-199838号公報および特開平9-176680号公報)。しかしながら、これら乳化剤の利用は、その添加量が多くなる傾向にあり、風味や口どけなどに難点があった。また、パーム系油脂を含有する可塑性油脂組成物の艶感も経日的に失われ易い。
Further, as a method other than transesterification, attempts have been made to suppress the crystal growth of palm-based fats and oils by adding various emulsifiers (for example, JP 62-205738 A, JP 5-199838 A). Gazette and JP-A-9-176680). However, the use of these emulsifiers tends to increase the amount of the emulsifier, and there are difficulties in flavor and mouthfeel. Moreover, the glossiness of the plastic fat composition containing palm-based fats and oils is also easily lost over time.
また、可塑性油脂組成物に含まれる油脂全体に占める液状油脂の含有量を高めると、艶感は向上する傾向にある。しかし、口の中に油っぽさが残り、口どけが悪くなる傾向にある。
Further, when the content of the liquid fat / oil in the whole fat / oil contained in the plastic fat / oil composition is increased, the glossiness tends to be improved. However, oily taste remains in the mouth, and the mouth is apt to deteriorate.
従って、トランス脂肪酸含有量が低く、パーム系油脂やラウリン系油脂を使用しても風味が良好で、かつ、良好な艶感が持続する、可塑性油脂組成物の開発が待たれていた。
Therefore, the development of a plastic oil / fat composition having a low trans fatty acid content, having a good flavor even when palm oil or laurin oil is used and having a good gloss feel has been awaited.
本発明の課題は、トランス脂肪酸含有量が低く、パーム系油脂やラウリン系油脂を使用しても風味が良好で、かつ、良好な艶感が持続する、可塑性油脂組成物を提供することである。本発明の課題は、また、上記可塑性油脂組成物の製造に適した、特定のトリアシルグリセロールを主成分とする添加剤を提供することである。
An object of the present invention is to provide a plastic fat composition that has a low trans fatty acid content, has a good flavor even when palm oil or lauric oil is used, and maintains a good gloss feeling. . Another object of the present invention is to provide an additive based on a specific triacylglycerol, which is suitable for the production of the plastic fat composition.
本発明者らは、上記課題を解決すべく鋭意検討を行った。その結果、可塑性油脂組成物中の油脂に、グリセロールに3分子の炭素数6~10の脂肪酸(M)がエステル結合したトリアシルグリセロール(MMM)を少量含有させることにより、良好な艶感が持続する可塑性油脂組成物が得られることを見出した。それにより、本発明を完成するに至った。
The present inventors have intensively studied to solve the above problems. As a result, the oil and fat in the plastic oil and fat composition contains a small amount of triacylglycerol (MMM) in which three molecules of fatty acid (M) having 6 to 10 carbon atoms are ester-bonded to glycerol, thereby maintaining a good gloss. It has been found that a plastic fat composition can be obtained. As a result, the present invention has been completed.
すなわち、本発明は以下のようなものを提供する。
(1)可塑性油脂組成物中の油脂に占める、MMMの含有量が0.01質量%以上5質量%未満である可塑性油脂組成物。
ただし、MおよびMMMは、以下を意味する。
M:炭素数6~10の脂肪酸
MMM:グリセロール1分子に3分子のMが結合したトリアシルグリセロール
(2)前記油脂に占める、L2MおよびLM2の合計含有量が0.01~10質量%である、(1)の可塑性油脂組成物。
ただし、L、L2MおよびLM2は、以下を意味する。
L:炭素数16~24の飽和脂肪酸
L2M:グリセロール1分子に2分子のLと1分子のMが結合したトリアシルグリセロール
LM2:グリセロール1分子に1分子のLと2分子のMが結合したトリアシルグリセロール
(3)前記油脂に占める、前記LM2の含有量に対する前記L2Mの含有量の質量比(L2M/LM2)が、0.05~4.5である、(2)の可塑性油脂組成物。
(4)前記油脂に占める、ラウリン酸含有トリアシルグリセロールの含有量が6~54質量%である、(1)~(3)の何れか1つの可塑性油脂組成物。
(5)前記油脂に占める、L2Xの含有量が8~40質量%である、(1)~(4)の何れか1つの可塑性油脂組成物。
ただし、XおよびL2Xは、以下を意味する。
X:炭素数16~24の不飽和脂肪酸
L2X:グリセロール1分子に2分子のLと1分子のXが結合したトリアシルグリセロール
(6)前記油脂に占める、LX2およびXXXの合計含有量が10~70質量%である、(1)~(5)の何れか1つの可塑性油脂組成物。
ただし、LX2およびXXXは、以下を意味する。
LX2:グリセロール1分子に1分子のLと2分子のXが結合したトリアシルグリセロール
XXX:グリセロール1分子に3分子のXが結合したトリアシルグリセロール
(7)2~70質量%のMMMと、20~98質量%のL2MおよびLM2と、を含む可塑性油脂組成物用の添加剤。
ただし、M、L、MMM、L2MおよびLM2は、以下を意味する。
M:炭素数6~10の脂肪酸
L:炭素数16~24の飽和脂肪酸
MMM:グリセロール1分子に3分子のMが結合したトリアシルグリセロール
L2M:グリセロール1分子に2分子のLと1分子のMが結合したトリアシルグリセロール
LM2:グリセロール1分子に1分子のLと2分子のMが結合したトリアシルグリセロール
(8)前記添加剤に占める、前記LM2の含有量に対する前記L2Mの含有量の質量比(L2M/LM2)が、0.05~4.5である、(7)の可塑性油脂組成物用の添加剤。
(9)エステル交換油脂であって、前記エステル交換油脂が有する構成脂肪酸全量のうち、炭素数6~10の構成脂肪酸が、25~65質量%を占め、炭素数16~24の飽和の構成脂肪酸が、35~75質量%を占める、エステル交換油脂である、(7)または(8)の可塑性油脂組成物用の添加剤。
(10)(7)~(9)の何れか1つの可塑性油脂組成物用の添加剤を、油脂中に0.05~15質量%含む可塑性油脂組成物。 That is, the present invention provides the following.
(1) A plastic fat composition in which the content of MMM in the fat in the plastic fat composition is 0.01% by mass or more and less than 5% by mass.
However, M and MMM mean the following.
M: Fatty acid having 6 to 10 carbon atoms MMM: Triacylglycerol in which 3 molecules of M are bonded to 1 molecule of glycerol (2) The total content of L2M and LM2 in the oil is 0.01 to 10% by mass (1) Plastic fat composition.
However, L, L2M, and LM2 mean the following.
L: Saturated fatty acid having 16 to 24 carbon atoms L2M: Triacylglycerol LM2 in which one molecule of L and one molecule M are bonded to one molecule of glycerol LM2: Tri in which one molecule of L and two molecules of M are bonded to one molecule of glycerol (2) The plastic oil / fat composition according to (2), wherein a mass ratio (L2M / LM2) of the L2M content to the LM2 content in the oil / fat (3) is 0.05 to 4.5.
(4) The plastic fat composition according to any one of (1) to (3), wherein the content of lauric acid-containing triacylglycerol in the fat is 6 to 54% by mass.
(5) The plastic fat composition according to any one of (1) to (4), wherein the content of L2X in the fat is 8 to 40% by mass.
However, X and L2X mean the following.
X: unsaturated fatty acid having 16 to 24 carbon atoms L2X: triacylglycerol in which two molecules of L and one molecule of X are bonded to one molecule of glycerol (6) The total content of LX2 and XXX in the oil is 10 to 10 The plastic fat composition according to any one of (1) to (5), which is 70% by mass.
However, LX2 and XXX mean the following.
LX2: Triacylglycerol in which one molecule of L and two molecules of X are bound to one molecule of glycerol XXX: Triacylglycerol in which three molecules of X are bound to one molecule of glycerol (7) 2 to 70% by mass of MMM, 20 An additive for a plastic fat composition comprising ˜98% by mass of L2M and LM2.
However, M, L, MMM, L2M and LM2 mean the following.
M: fatty acid having 6 to 10 carbon atoms L: saturated fatty acid having 16 to 24 carbon atoms MMM: triacylglycerol L2M in which 3 molecules of M are bonded to 1 molecule of glycerol 2 L and 1 molecule of M in 1 molecule of glycerol Is a triacylglycerol LM2 with one molecule of L and two molecules of M bound to one molecule of glycerol (8) Mass ratio of the content of L2M to the content of LM2 in the additive The additive for a plastic fat composition according to (7), wherein (L2M / LM2) is 0.05 to 4.5.
(9) Transesterified fats and oils, wherein the constituent fatty acids having 6 to 10 carbon atoms account for 25 to 65% by mass of the total constituent fatty acids of the transesterified fats and oils, and are saturated constituent fatty acids having 16 to 24 carbon atoms (7) or (8), an additive for a plastic oil / fat composition, which is a transesterified oil / fat occupying 35 to 75 mass%.
(10) A plastic fat composition comprising 0.05 to 15% by mass of the additive for a plastic fat composition according to any one of (7) to (9).
(1)可塑性油脂組成物中の油脂に占める、MMMの含有量が0.01質量%以上5質量%未満である可塑性油脂組成物。
ただし、MおよびMMMは、以下を意味する。
M:炭素数6~10の脂肪酸
MMM:グリセロール1分子に3分子のMが結合したトリアシルグリセロール
(2)前記油脂に占める、L2MおよびLM2の合計含有量が0.01~10質量%である、(1)の可塑性油脂組成物。
ただし、L、L2MおよびLM2は、以下を意味する。
L:炭素数16~24の飽和脂肪酸
L2M:グリセロール1分子に2分子のLと1分子のMが結合したトリアシルグリセロール
LM2:グリセロール1分子に1分子のLと2分子のMが結合したトリアシルグリセロール
(3)前記油脂に占める、前記LM2の含有量に対する前記L2Mの含有量の質量比(L2M/LM2)が、0.05~4.5である、(2)の可塑性油脂組成物。
(4)前記油脂に占める、ラウリン酸含有トリアシルグリセロールの含有量が6~54質量%である、(1)~(3)の何れか1つの可塑性油脂組成物。
(5)前記油脂に占める、L2Xの含有量が8~40質量%である、(1)~(4)の何れか1つの可塑性油脂組成物。
ただし、XおよびL2Xは、以下を意味する。
X:炭素数16~24の不飽和脂肪酸
L2X:グリセロール1分子に2分子のLと1分子のXが結合したトリアシルグリセロール
(6)前記油脂に占める、LX2およびXXXの合計含有量が10~70質量%である、(1)~(5)の何れか1つの可塑性油脂組成物。
ただし、LX2およびXXXは、以下を意味する。
LX2:グリセロール1分子に1分子のLと2分子のXが結合したトリアシルグリセロール
XXX:グリセロール1分子に3分子のXが結合したトリアシルグリセロール
(7)2~70質量%のMMMと、20~98質量%のL2MおよびLM2と、を含む可塑性油脂組成物用の添加剤。
ただし、M、L、MMM、L2MおよびLM2は、以下を意味する。
M:炭素数6~10の脂肪酸
L:炭素数16~24の飽和脂肪酸
MMM:グリセロール1分子に3分子のMが結合したトリアシルグリセロール
L2M:グリセロール1分子に2分子のLと1分子のMが結合したトリアシルグリセロール
LM2:グリセロール1分子に1分子のLと2分子のMが結合したトリアシルグリセロール
(8)前記添加剤に占める、前記LM2の含有量に対する前記L2Mの含有量の質量比(L2M/LM2)が、0.05~4.5である、(7)の可塑性油脂組成物用の添加剤。
(9)エステル交換油脂であって、前記エステル交換油脂が有する構成脂肪酸全量のうち、炭素数6~10の構成脂肪酸が、25~65質量%を占め、炭素数16~24の飽和の構成脂肪酸が、35~75質量%を占める、エステル交換油脂である、(7)または(8)の可塑性油脂組成物用の添加剤。
(10)(7)~(9)の何れか1つの可塑性油脂組成物用の添加剤を、油脂中に0.05~15質量%含む可塑性油脂組成物。 That is, the present invention provides the following.
(1) A plastic fat composition in which the content of MMM in the fat in the plastic fat composition is 0.01% by mass or more and less than 5% by mass.
However, M and MMM mean the following.
M: Fatty acid having 6 to 10 carbon atoms MMM: Triacylglycerol in which 3 molecules of M are bonded to 1 molecule of glycerol (2) The total content of L2M and LM2 in the oil is 0.01 to 10% by mass (1) Plastic fat composition.
However, L, L2M, and LM2 mean the following.
L: Saturated fatty acid having 16 to 24 carbon atoms L2M: Triacylglycerol LM2 in which one molecule of L and one molecule M are bonded to one molecule of glycerol LM2: Tri in which one molecule of L and two molecules of M are bonded to one molecule of glycerol (2) The plastic oil / fat composition according to (2), wherein a mass ratio (L2M / LM2) of the L2M content to the LM2 content in the oil / fat (3) is 0.05 to 4.5.
(4) The plastic fat composition according to any one of (1) to (3), wherein the content of lauric acid-containing triacylglycerol in the fat is 6 to 54% by mass.
(5) The plastic fat composition according to any one of (1) to (4), wherein the content of L2X in the fat is 8 to 40% by mass.
However, X and L2X mean the following.
X: unsaturated fatty acid having 16 to 24 carbon atoms L2X: triacylglycerol in which two molecules of L and one molecule of X are bonded to one molecule of glycerol (6) The total content of LX2 and XXX in the oil is 10 to 10 The plastic fat composition according to any one of (1) to (5), which is 70% by mass.
However, LX2 and XXX mean the following.
LX2: Triacylglycerol in which one molecule of L and two molecules of X are bound to one molecule of glycerol XXX: Triacylglycerol in which three molecules of X are bound to one molecule of glycerol (7) 2 to 70% by mass of MMM, 20 An additive for a plastic fat composition comprising ˜98% by mass of L2M and LM2.
However, M, L, MMM, L2M and LM2 mean the following.
M: fatty acid having 6 to 10 carbon atoms L: saturated fatty acid having 16 to 24 carbon atoms MMM: triacylglycerol L2M in which 3 molecules of M are bonded to 1 molecule of glycerol 2 L and 1 molecule of M in 1 molecule of glycerol Is a triacylglycerol LM2 with one molecule of L and two molecules of M bound to one molecule of glycerol (8) Mass ratio of the content of L2M to the content of LM2 in the additive The additive for a plastic fat composition according to (7), wherein (L2M / LM2) is 0.05 to 4.5.
(9) Transesterified fats and oils, wherein the constituent fatty acids having 6 to 10 carbon atoms account for 25 to 65% by mass of the total constituent fatty acids of the transesterified fats and oils, and are saturated constituent fatty acids having 16 to 24 carbon atoms (7) or (8), an additive for a plastic oil / fat composition, which is a transesterified oil / fat occupying 35 to 75 mass%.
(10) A plastic fat composition comprising 0.05 to 15% by mass of the additive for a plastic fat composition according to any one of (7) to (9).
本発明によると、トランス脂肪酸含有量が低く、パーム系油脂やラウリン系油脂を使用しても風味が良好で、かつ、良好な艶感が持続する可塑性油脂組成物が提供できる。本発明によると、さらに、口どけに優れた可塑性油脂組成物が提供できる。本発明によると、また、上記可塑性油脂組成物の製造に適した、特定のトリアシルグリセロールを主成分とする添加剤が提供できる。
According to the present invention, it is possible to provide a plastic oil / fat composition having a low trans fatty acid content, having a good flavor even when palm oil / lauric oil / lauric oil / oil is used, and having a good gloss feeling. According to the present invention, it is possible to further provide a plastic fat composition excellent in mouthfeel. According to the present invention, an additive based on a specific triacylglycerol suitable for the production of the plastic oil composition can also be provided.
以下、本発明の可塑性油脂組成物について順を追って記述する。
本発明の可塑性油脂組成物に含まれる油脂は、MMMを0.01質量%以上5質量%未満含有する。以下、MおよびMMMは、次を意味する。Mは、炭素数6~10の脂肪酸である。MMMは、グリセロール1分子に3分子のMがエステル結合しているトリアシルグリセロールである。MMMの、これら3つの脂肪酸(M)は、すべて同一であってもよいし、異なる脂肪酸を含んでいてもよい。さらに、MMMは、複数の異なる化合物の混合物であってもよい。このような混合物の例として、トリオクタノイルグリセロールとトリデカノイルグリセロールとの混合物が挙げられる。MMMの炭素数6~10の構成脂肪酸は、好ましくは直鎖の飽和脂肪酸である。可塑性油脂組成物に含まれる油脂中のMMMの含有量は、好ましくは0.05~4質量%であり、より好ましくは0.1~3質量%であり、さらに好ましくは0.2~2質量%である。可塑性油脂組成物に含まれる油脂中のMMMの含有量が上記範囲内にあると、可塑性油脂組成物は優れた艶感を有する。 Hereinafter, the plastic fat composition of the present invention will be described in order.
The fats and oils contained in the plastic fat and oil composition of the present invention contain 0.01% by mass or more and less than 5% by mass of MMM. Hereinafter, M and MMM mean the following. M is a fatty acid having 6 to 10 carbon atoms. MMM is triacylglycerol in which three molecules of M are ester-linked to one molecule of glycerol. These three fatty acids (M) of the MMM may all be the same or may contain different fatty acids. Furthermore, the MMM may be a mixture of a plurality of different compounds. An example of such a mixture is a mixture of trioctanoyl glycerol and tridecanoyl glycerol. The constituent fatty acid having 6 to 10 carbon atoms of MMM is preferably a linear saturated fatty acid. The content of MMM in the fat and oil contained in the plastic fat and oil composition is preferably 0.05 to 4% by mass, more preferably 0.1 to 3% by mass, and further preferably 0.2 to 2% by mass. %. When the content of MMM in the fats and oils contained in the plastic fat and oil composition is within the above range, the plastic fat and oil composition has excellent gloss.
本発明の可塑性油脂組成物に含まれる油脂は、MMMを0.01質量%以上5質量%未満含有する。以下、MおよびMMMは、次を意味する。Mは、炭素数6~10の脂肪酸である。MMMは、グリセロール1分子に3分子のMがエステル結合しているトリアシルグリセロールである。MMMの、これら3つの脂肪酸(M)は、すべて同一であってもよいし、異なる脂肪酸を含んでいてもよい。さらに、MMMは、複数の異なる化合物の混合物であってもよい。このような混合物の例として、トリオクタノイルグリセロールとトリデカノイルグリセロールとの混合物が挙げられる。MMMの炭素数6~10の構成脂肪酸は、好ましくは直鎖の飽和脂肪酸である。可塑性油脂組成物に含まれる油脂中のMMMの含有量は、好ましくは0.05~4質量%であり、より好ましくは0.1~3質量%であり、さらに好ましくは0.2~2質量%である。可塑性油脂組成物に含まれる油脂中のMMMの含有量が上記範囲内にあると、可塑性油脂組成物は優れた艶感を有する。 Hereinafter, the plastic fat composition of the present invention will be described in order.
The fats and oils contained in the plastic fat and oil composition of the present invention contain 0.01% by mass or more and less than 5% by mass of MMM. Hereinafter, M and MMM mean the following. M is a fatty acid having 6 to 10 carbon atoms. MMM is triacylglycerol in which three molecules of M are ester-linked to one molecule of glycerol. These three fatty acids (M) of the MMM may all be the same or may contain different fatty acids. Furthermore, the MMM may be a mixture of a plurality of different compounds. An example of such a mixture is a mixture of trioctanoyl glycerol and tridecanoyl glycerol. The constituent fatty acid having 6 to 10 carbon atoms of MMM is preferably a linear saturated fatty acid. The content of MMM in the fat and oil contained in the plastic fat and oil composition is preferably 0.05 to 4% by mass, more preferably 0.1 to 3% by mass, and further preferably 0.2 to 2% by mass. %. When the content of MMM in the fats and oils contained in the plastic fat and oil composition is within the above range, the plastic fat and oil composition has excellent gloss.
本発明の可塑性油脂組成物中の油脂には、上記MMMが含まれる。このMMMが有する構成脂肪酸全量のうち、炭素数6の脂肪酸が占める割合は、好ましくは10質量%以下であり、より好ましくは5質量%以下である。また、上記MMMの有する構成脂肪酸全量のうち、炭素数10の脂肪酸が占める割合は、好ましくは10質量%以上であり、より好ましくは20~100質量%であり、さらに好ましくは40~80質量%である。
The oil and fat in the plastic oil and fat composition of the present invention includes the above MMM. The proportion of fatty acids having 6 carbon atoms in the total amount of constituent fatty acids of this MMM is preferably 10% by mass or less, more preferably 5% by mass or less. The proportion of fatty acids having 10 carbon atoms in the total amount of constituent fatty acids of the MMM is preferably 10% by mass or more, more preferably 20 to 100% by mass, and further preferably 40 to 80% by mass. It is.
本発明の可塑性油脂組成物の好ましい実施の態様の一例として、可塑性油脂組成物に含まれる油脂の0.01質量%以上5質量%未満が以下のMMMである、可塑性油脂組成物が挙げられる。すなわち、このMMMが有する構成脂肪酸全量のうち、95質量%以上を占める構成脂肪酸が、オクタン酸(炭素数8)および/またはデカン酸(炭素数10)である、MMMである。さらに、この構成脂肪酸としてのオクタン酸と、デカン酸と、の質量比は、好ましくは、100:0~10:90であり、より好ましくは80:20~20:80である。
An example of a preferred embodiment of the plastic fat composition of the present invention includes a plastic fat composition in which 0.01% by mass or more and less than 5% by mass of the fat contained in the plastic fat composition is the following MMM. That is, it is MMM in which the constituent fatty acid occupying 95% by mass or more of the total constituent fatty acid of the MMM is octanoic acid (carbon number 8) and / or decanoic acid (carbon number 10). Furthermore, the mass ratio of octanoic acid and decanoic acid as the constituent fatty acid is preferably 100: 0 to 10:90, more preferably 80:20 to 20:80.
本発明の可塑性油脂組成物中の油脂に含まれるMMMとしては、従来公知の方法を用いて製造できる、MMMを40質量%以上(好ましくは60~100質量%)含有する油脂(以下、MMM油脂とも表す)を使用してもよい。MMM油脂は、例えば、炭素数6~10の脂肪酸とグリセロールとを、120~180℃に加熱し、脱水縮合させることにより製造できる。この縮合反応は、減圧下で行うのが好ましい。上記縮合反応には、触媒を用いることができる。しかし、無触媒下で、上記縮合反応を行うことが好ましい。
As the MMM contained in the fats and oils in the plastic fat composition of the present invention, fats and oils (hereinafter referred to as MMM fats and oils) containing 40% by mass or more (preferably 60 to 100% by mass) of MMM that can be produced using a conventionally known method. May also be used. MMM fats and oils can be produced, for example, by heating a fatty acid having 6 to 10 carbon atoms and glycerol to 120 to 180 ° C. to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used for the condensation reaction. However, it is preferable to carry out the condensation reaction in the absence of a catalyst.
本発明の可塑性油脂組成物中の油脂は、L2MおよびLM2を合計で0.01~10質量%含んでもよい。以下、L、L2MおよびLM2は、次を意味する。Lは、炭素数16~24の飽和脂肪酸である。L2Mは、グリセロール1分子に2分子のLと1分子のMが結合したトリアシルグリセロールである。LM2は、グリセロール1分子に1分子のLと2分子のMが結合したトリアシルグリセロールである。Lは、好ましくは炭素数16~20の飽和脂肪酸であり、より好ましくは炭素数16~18の飽和脂肪酸である。また、Lは、好ましくは直鎖の飽和脂肪酸である。本発明の可塑性油脂組成物中の油脂は、L2MおよびLM2を合計で、より好ましくは0.1~7質量%、さらに好ましくは0.3~6質量%、最も好ましくは0.5~5質量%含む。可塑性油脂組成物に含まれる油脂に占める、L2MおよびLM2の合計含有量(以下、L2M+LM2とも表す)が上記範囲内にあると、可塑性油脂組成物は、組織の状態が良くなり、艶感が良好に維持される。
The oil and fat in the plastic oil and fat composition of the present invention may contain 0.01 to 10% by mass of L2M and LM2. Hereinafter, L, L2M, and LM2 mean the following. L is a saturated fatty acid having 16 to 24 carbon atoms. L2M is triacylglycerol in which two molecules of L and one molecule of M are bound to one molecule of glycerol. LM2 is triacylglycerol in which one molecule of L and two molecules of M are bound to one molecule of glycerol. L is preferably a saturated fatty acid having 16 to 20 carbon atoms, and more preferably a saturated fatty acid having 16 to 18 carbon atoms. L is preferably a linear saturated fatty acid. The oil and fat in the plastic oil and fat composition of the present invention is a total of L2M and LM2, more preferably 0.1 to 7% by mass, further preferably 0.3 to 6% by mass, and most preferably 0.5 to 5% by mass. % Is included. When the total content of L2M and LM2 (hereinafter also referred to as L2M + LM2) in the oil and fat contained in the plastic oil and fat composition is within the above range, the plastic oil and fat composition has a good texture and good gloss. Maintained.
上記L2MおよびLM2は、可塑性油脂組成物中の油脂に占める、LM2の含有量に対するL2Mの含有量の質量比(L2M/LM2)が、好ましくは0.05~4.5である。L2M/LM2は、より好ましくは0.3~3であり、さらに好ましくは0.55~2.5である。L2M/LM2が上記範囲内にあると、可塑性油脂組成物の艶感がより良好に維持される。
The above-mentioned L2M and LM2 have a mass ratio (L2M / LM2) of the content of L2M to the content of LM2 in the oil / fat in the plastic oil / fat composition, preferably 0.05 to 4.5. L2M / LM2 is more preferably 0.3 to 3, and further preferably 0.55 to 2.5. When L2M / LM2 is within the above range, the glossiness of the plastic fat composition is better maintained.
上記L2MおよびLM2が有する構成脂肪酸中のMの全量のうち、炭素数6の脂肪酸が占める割合は、好ましくは10質量%以下であり、より好ましくは5質量%以下である。また、上記L2MおよびLM2が有する構成脂肪酸中のMの全量のうち、炭素数10の脂肪酸が占める割合は、好ましくは10質量%以上であり、より好ましくは20~100質量%あり、さらに好ましくは40~100質量%であり、最も好ましくは60~100質量%である。
The proportion of the fatty acids having 6 carbon atoms in the total amount of M in the constituent fatty acids of L2M and LM2 is preferably 10% by mass or less, more preferably 5% by mass or less. The proportion of fatty acids having 10 carbon atoms in the total amount of M in the constituent fatty acids of L2M and LM2 is preferably 10% by mass or more, more preferably 20 to 100% by mass, and still more preferably It is 40 to 100% by mass, and most preferably 60 to 100% by mass.
本発明の可塑性油脂組成物中の油脂に含まれるL2MおよびLM2としては、従来公知の方法を用いて製造できる、L2MおよびLM2の含有量が40質量%以上(好ましくは60~100質量%)である油脂(以下、L2M+LM2油脂とも表す)を使用してもよい。L2M+LM2油脂は、例えば、10~65質量部(より好ましくは20~55質量部)のMMMと、35~90質量部(より好ましくは45~80質量部)のヨウ素価5以下かつ構成脂肪酸として炭素数16以上の飽和脂肪酸の含有量が90質量%以上の油脂(例えば、菜種油、大豆油、パーム油などを原料とする、極度硬化油)との混合油脂をエステル交換し、分別した油脂であってもよい。また、MMMと、構成脂肪酸として炭素数16以上の脂肪酸の含有量が90質量%以上の油脂(例えば、菜種油、大豆油、パーム油など)との混合油脂を、エステル交換した後、極度硬化し、さらに分別した油脂であってもよい。硬化(水素添加)反応およびエステル交換反応は、従来公知の方法が適用できる。エステル交換反応は、ナトリウムメトキシドなどの合成触媒を使用した化学的エステル交換、ならびに、リパーゼを触媒とした酵素的エステル交換、のどちらの方法でも適用できる。分別は、従来公知の、ドライ分別(自然分別)、乳化分別(界面活性剤分別)、ならびに、溶剤分別などの通常の方法が適用できる。
As L2M and LM2 contained in the oil and fat in the plastic oil and fat composition of the present invention, the L2M and LM2 content that can be produced by using a conventionally known method is 40% by mass or more (preferably 60 to 100% by mass). A certain fat (hereinafter also referred to as L2M + LM2 fat) may be used. L2M + LM2 oils and fats are, for example, 10 to 65 parts by mass (more preferably 20 to 55 parts by mass) MMM, 35 to 90 parts by mass (more preferably 45 to 80 parts by mass) iodine value of 5 or less, and carbon as a constituent fatty acid. Oils and fats that have been mixed with fats and oils (for example, extremely hardened oils made from rapeseed oil, soybean oil, palm oil, etc.) having a saturated fatty acid content of several 16 or more are 90% by mass or more and separated. May be. In addition, the mixed fats and oils of MMM and fats and oils (for example, rapeseed oil, soybean oil, palm oil, etc.) having a fatty acid content of 16 or more carbon atoms as constituent fatty acids of 90% by mass or more are transcured and then hardened. Further, it may be a separated oil. Conventionally known methods can be applied to the curing (hydrogenation) reaction and the transesterification reaction. The transesterification reaction can be applied by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification catalyzed by lipase. For the fractionation, conventional methods such as conventionally known dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), and solvent fractionation can be applied.
本発明の可塑性油脂組成物は、可塑性油脂組成物中の油脂が、MMMを0.01質量%以上5質量%未満含有する。当該条件が満たされ、食用に適する限り、本発明の可塑性油脂組成物の製造にどのような油脂原料を使用してもよい。例えば、ヤシ油、パーム核油、パーム油、パーム分別油(パームオレインおよびパームスーパーオレインなど)、シア脂、シア分別油、サル脂、サル分別油、イリッペ脂、大豆油、菜種油、綿実油、サフラワー油、ひまわり油、米油、コーン油、ゴマ油、オリーブ油、乳脂、およびココアバター、ならびにこれらの混合油および加工油脂(水素添加油、エステル交換油、分別油)を使用してもよい。
In the plastic fat composition of the present invention, the fat in the plastic fat composition contains 0.01% by mass or more and less than 5% by mass of MMM. As long as the said conditions are satisfy | filled and it is suitable for edible, you may use what fats and oils raw material for manufacture of the plastic fat composition of this invention. For example, palm oil, palm kernel oil, palm oil, palm fractionated oil (such as palm olein and palm super olein), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, soybean oil, rapeseed oil, cottonseed oil, sa Flower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat and cocoa butter, and mixed and processed oils (hydrogenated oil, transesterified oil, fractionated oil) may be used.
本発明の可塑性油脂組成物に含まれる油脂は上記MMMに加えて、LX2とXXXを含有してもよい。LX2とXXXは、可塑性油脂組成物に好ましい艶感と伸展性を与える。以下、X、LX2およびXXXは、次を意味する。Xは、炭素数16~24の不飽和脂肪酸である。Xは、好ましくは炭素数16~20の不飽和脂肪酸であり、より好ましくは炭素数16~18の不飽和脂肪酸である。また、Xは、好ましくは直鎖の不飽和脂肪酸である。LX2は、グリセロール1分子に1分子のLと2分子のXがエステル結合したトリアシルグリセロールである。XXXは、グリセロール1分子に3分子のXがエステル結合したトリアシルグリセロールである。LX2とXXXは、可塑性油脂組成物に好ましい艶感と伸展性を与える。しかし、可塑性油脂組成物中の油脂に占める割合が高くなると、口の中に油っぽさが残る傾向にある。従って、可塑性油脂組成物に含まれる油脂中の、LX2およびXXXの合計含有量は、好ましくは10~70質量%であり、より好ましくは16~63質量%であり、さらに好ましくは20~45質量%である。
The oil / fat contained in the plastic oil / fat composition of the present invention may contain LX2 and XXX in addition to the MMM. LX2 and XXX give preferable gloss and extensibility to the plastic fat composition. Hereinafter, X, LX2 and XXX mean the following. X is an unsaturated fatty acid having 16 to 24 carbon atoms. X is preferably an unsaturated fatty acid having 16 to 20 carbon atoms, more preferably an unsaturated fatty acid having 16 to 18 carbon atoms. X is preferably a linear unsaturated fatty acid. LX2 is a triacylglycerol in which one molecule of L and two molecules of X are ester-bonded to one molecule of glycerol. XXX is triacylglycerol in which three molecules of X are ester-linked to one molecule of glycerol. LX2 and XXX give preferable gloss and extensibility to the plastic fat composition. However, when the ratio of the oil and fat in the plastic oil and fat composition increases, oiliness tends to remain in the mouth. Therefore, the total content of LX2 and XXX in the oil and fat contained in the plastic oil and fat composition is preferably 10 to 70% by mass, more preferably 16 to 63% by mass, and further preferably 20 to 45% by mass. %.
本発明の可塑性油脂組成物に含まれる油脂が、上記LX2とXXXの、どちらか一方、もしくは両方、を含有するように、可塑性油脂組成物に含まれる油脂として、LX2およびXXXを豊富に含む油脂(40質量%以上、好ましくは60質量%以上のLX2およびXXXを含む油脂)を使用してもよい。LX2およびXXXを豊富に含む油脂(以下、LX2+XXX油脂とも表す)の例として、10℃で液体油である油脂が挙げられる。具体的には、大豆油、菜種油、高オレイン酸菜種油、綿実油、ヒマワリ油、高オレイン酸ヒマワリ油、紅花油、高オレイン酸紅花油、コーン油、米油、スーパーパームオレインなどが挙げられる。LX2+XXX油脂は、また、後述の、非ラウリン系油脂もしくは非ラウリン系油脂のエステル交換油脂、を分別処理した低融点部、であってもよい。
Fats and oils rich in LX2 and XXX as fats and oils contained in the plastic fat and oil composition so that the fats and oils contained in the plastic fat and oil composition of the present invention contain either one or both of the above LX2 and XXX (Oil containing 40% by mass or more, preferably 60% by mass or more of LX2 and XXX) may be used. Examples of fats and oils rich in LX2 and XXX (hereinafter also referred to as LX2 + XXX fats and oils) include fats and oils that are liquid oils at 10 ° C. Specific examples include soybean oil, rapeseed oil, high oleic rapeseed oil, cottonseed oil, sunflower oil, high oleic sunflower oil, safflower oil, safflower oil, corn oil, rice oil, and super palm olein. The LX2 + XXX oil / fat may also be a low melting point part obtained by fractionating a non-lauric oil / fat or a transesterified oil / fat of a non-lauric oil / fat described below.
本発明の可塑性油脂組成物に含まれる油脂は、L2Xを含有してもよい。L2XはSFCカーブが縦型のトリアシルグリセロールであり、可塑性油脂組成物の口どけをよくする。本発明の可塑性油脂組成物は、L2Xを使用しても良好な可塑性を有する。以下、L2Xは、次を意味する。L2Xは、グリセロール1分子に2分子のLと1分子のXがエステル結合したトリアシルグリセロールである。可塑性油脂組成物に含まれる油脂中の、L2Xの含有量は、好ましくは8~40質量%であり、より好ましくは12~36質量%あり、さらに好ましくは14~33質量%である。
The oil / fat contained in the plastic oil / fat composition of the present invention may contain L2X. L2X is a triacylglycerol having a vertical SFC curve, which improves the mouthfeel of the plastic fat composition. The plastic fat composition of the present invention has good plasticity even when L2X is used. Hereinafter, L2X means the following. L2X is triacylglycerol in which two molecules of L and one molecule of X are ester-bonded to one molecule of glycerol. The content of L2X in the oil and fat contained in the plastic oil and fat composition is preferably 8 to 40% by mass, more preferably 12 to 36% by mass, and further preferably 14 to 33% by mass.
本発明の可塑性油脂組成物に含まれる油脂が、上記L2Xを含有するように、可塑性油脂組成物に含まれる油脂として、L2Xを豊富に含む油脂(40質量%以上、好ましくは60質量%以上のL2Xを含む油脂)を使用してもよい。L2Xを豊富に含む油脂(以下、L2X油脂とも表す)の例として、ココアバター、パーム油、シア脂、サル脂、アランブラッキア脂、モーラー脂、イリッペ脂、およびマンゴー核油、ならびに、それらの分別油が挙げられる。また、すでに知られているように、パルミチン酸、ステアリン酸、あるいは、それらの低級アルコールエステルと、ハイオレイックヒマワリ油などの高オレイン酸油脂との間で、1,3位選択性リパーゼ製剤を用いて、エステル交換反応をさせた後、必要に応じて分別することにより得られる油脂を使用してもよい。また、L2X油脂は、油脂を構成する脂肪酸の90質量%以上が炭素数16以上である非ラウリン系油脂のエステル交換油脂、もしくは、その分別油であってもよい。
As the fats and oils contained in the plastic fat and oil composition so that the fats and oils contained in the plastic fat and oil composition of the present invention contain L2X, the fats and oils rich in L2X (40% by mass or more, preferably 60% by mass or more) Oils and fats containing L2X) may be used. Examples of fats and oils rich in L2X (hereinafter also referred to as L2X fats and oils) include cocoa butter, palm oil, shea fat, monkey fat, alambrackia fat, moller fat, iripe fat, and mango kernel oil, and their A fractionated oil is mentioned. In addition, as already known, a 1,3-position selective lipase preparation is used between palmitic acid, stearic acid, or a lower alcohol ester thereof and a high oleic oil such as high oleic sunflower oil. It is also possible to use fats and oils obtained by performing transesterification and then fractionating as necessary. Further, the L2X fat may be a transesterified fat or oil of non-lauric fat or fat in which 90% by mass or more of the fatty acid constituting the fat or oil has 16 or more carbon atoms, or a fractionated oil thereof.
本発明の可塑性油脂組成物に含まれる油脂は、構成脂肪酸として少なくとも1分子のラウリン酸を含むトリアシルグリセロール(ラウリン酸含有トリアシルグリセロール、以下、ラウリンTAGとも表す)を含有してもよい。ラウリンTAGはSFCカーブが縦型のトリアシルグリセロールであり、可塑性油脂組成物の口どけをよくする。本発明の可塑性油脂組成物は、ラウリンTAGを使用しても良好な可塑性を有する。可塑性油脂組成物に含まれる油脂中の、ラウリンTAGの含有量は、好ましくは6~54質量%、より好ましくは10~44質量%、さらに好ましくは14~40質量%である。
The fat / oil contained in the plastic fat / oil composition of the present invention may contain triacylglycerol (lauric acid-containing triacylglycerol, hereinafter also referred to as laurin TAG) containing at least one molecule of lauric acid as a constituent fatty acid. Laurin TAG is a triacylglycerol having a vertical SFC curve, which improves the mouthfeel of the plastic fat composition. The plastic fat composition of the present invention has good plasticity even when laurin TAG is used. The content of laurin TAG in the fat contained in the plastic fat composition is preferably 6 to 54% by mass, more preferably 10 to 44% by mass, and further preferably 14 to 40% by mass.
本発明の可塑性油脂組成物に含まれる油脂が、上記ラウリンTAGを含有するように、可塑性油脂組成物に含まれる油脂として、ラウリンTAGを豊富に含む油脂(40質量%以上、好ましくは60質量%以上のラウリンTAGを含む油脂)を使用してもよい。ラウリンTAGを豊富に含む油脂(以下、ラウリンTAG油脂とも表す)の例として、油脂を構成する脂肪酸全量に占めるラウリン酸の含有量が30質量%以上である、ヤシ油、パーム核油、ババス油などのラウリン系油脂、ならびに、それらの分別油が挙げられる。ラウリンTAG油脂は、また、ラウリン系油脂と油脂を構成する脂肪酸全量のうち90質量%以上が炭素数16以上である非ラウリン系油脂とを含む混合油の、エステル交換油脂であってもよい。非ラウリン系油脂は、パーム系油脂であってもよい。パーム系油脂は、パーム油、パーム油の分別油及びそれらの加工油(硬化、エステル交換及び分別のうち1以上の処理がなされたもの)であれば何れでもよい。パーム系油脂としては、具体的には、パーム油の1段分別油であるパームオレインおよびパームステアリン、パームオレインの2段分別油であるパームオレイン(パームスーパーオレイン)およびパームミッドフラクション、パームステアリンの2段分別油であるパームオレイン(ソフトパーム)およびパームステアリン(ハードステアリン)などが例示できる。
The fats and oils contained in the plastic fat and oil composition of the present invention so that the fats and oils contained in the plastic fat and oil composition contain 40% by mass or more, preferably 60% by mass. Oils and fats containing the above laurin TAG) may be used. As examples of fats and oils rich in laurin TAG (hereinafter also referred to as laurin TAG fats and oils), coconut oil, palm kernel oil, and babass oil in which the content of lauric acid in the total amount of fatty acids constituting the fats and oils is 30% by mass or more And lauric fats and oils, and fractionated oils thereof. Laurin TAG fat may also be transesterified fat of mixed oil containing lauric fat and non-lauric fat having 90% by mass or more of the total amount of fatty acids constituting the fat. The non-lauric oil may be a palm oil. The palm-based fats and oils may be any as long as they are palm oil, palm oil fractionated oil, and processed oils thereof (one that has been subjected to one or more treatments among curing, transesterification, and fractionation). Specific examples of palm oils and fats include palm olein and palm stearin that are one-stage fractions of palm oil, palm olein (palm super olein) and palm mid-fraction that are two-stage fractions of palm olein, and palm stearin. Examples thereof include palm olein (soft palm) and palm stearin (hard stearin), which are two-stage fractionated oils.
上記の、L2X油脂、ラウリンTAG油脂、および、LX2+XXX油脂は、本発明の可塑性油脂組成物の構成油脂として含まれることが好ましい。L2X油脂は、本発明の可塑性油脂組成物の油脂中に、好ましくは16~50質量%、より好ましくは20~46質量%、さらに好ましくは24~42質量%含まれる。ラウリンTAG油脂は、本発明の可塑性油脂組成物の油脂中に、好ましくは10~65質量%、より好ましくは14~60質量%、さらに好ましくは18~56質量%含まれる。LX2+XXX油脂は、本発明の可塑性油脂組成物の油脂中に、好ましくは2~53質量%、好ましくは4~46質量%、さらに好ましくは8~42質量%含まれる。
The above-described L2X fats, laurin TAG fats and LX2 + XXX fats are preferably included as constituent fats of the plastic fat composition of the present invention. L2X fats and oils are preferably contained in the fats and oils of the plastic fat composition of the present invention in an amount of 16 to 50% by mass, more preferably 20 to 46% by mass, and further preferably 24 to 42% by mass. The laurin TAG oil / fat is preferably contained in the oil / fat of the plastic oil / fat composition of the present invention in an amount of 10 to 65% by mass, more preferably 14 to 60% by mass, and still more preferably 18 to 56% by mass. LX2 + XXX fats and oils are preferably contained in the fats and oils of the plastic fat composition of the present invention in an amount of 2 to 53% by mass, preferably 4 to 46% by mass, and more preferably 8 to 42% by mass.
本発明の可塑性油脂組成物に含まれる油脂は、その他のトリアシルグリセロールとして、LLLを含んでもよい。LLLは、グリセロール1分子に3分子のLがエステル結合したトリアシルグリセロールである。可塑性油脂組成物に含まれる油脂中の、LLL含有量は、好ましくは0~13質量%、より好ましくは1~11質量%、さらに好ましくは2~9質量%である。可塑性油脂組成物に含まれる油脂中の、LLL含有量が上記範囲内にあると、可塑性油脂組成物は、良好な可塑性を有する。
本発明の可塑性油脂組成物は、また、乳由来の油脂(バター、乳脂肪ならびにその分別油など)を含有してもよい。本発明の可塑性油脂組成物は、乳由来の油脂を含有しても、口どけに優れ、また、良好な艶感を持続する。本発明の可塑性油脂組成物は、油脂中に乳由来の油脂を、好ましくは5~50質量%、より好ましくは10~45質量%、さらに好ましくは15~40質量%含有する。 The fats and oils contained in the plastic fat and oil composition of the present invention may contain LLL as other triacylglycerols. LLL is a triacylglycerol in which three molecules of L are ester-linked to one molecule of glycerol. The LLL content in the oil and fat contained in the plastic oil and fat composition is preferably 0 to 13% by mass, more preferably 1 to 11% by mass, and further preferably 2 to 9% by mass. When the LLL content in the oil / fat contained in the plastic oil / fat composition is within the above range, the plastic oil / fat composition has good plasticity.
The plastic oil / fat composition of the present invention may also contain milk-derived oil / fat (such as butter, milk fat, and fractionated oil thereof). Even if the plastic fat composition of the present invention contains milk-derived fats and oils, it is excellent in mouthfeel and maintains a good gloss feeling. The plastic fat composition of the present invention contains 5 to 50% by mass, more preferably 10 to 45% by mass, and further preferably 15 to 40% by mass of the fat and oil derived from milk in the fat and oil.
本発明の可塑性油脂組成物は、また、乳由来の油脂(バター、乳脂肪ならびにその分別油など)を含有してもよい。本発明の可塑性油脂組成物は、乳由来の油脂を含有しても、口どけに優れ、また、良好な艶感を持続する。本発明の可塑性油脂組成物は、油脂中に乳由来の油脂を、好ましくは5~50質量%、より好ましくは10~45質量%、さらに好ましくは15~40質量%含有する。 The fats and oils contained in the plastic fat and oil composition of the present invention may contain LLL as other triacylglycerols. LLL is a triacylglycerol in which three molecules of L are ester-linked to one molecule of glycerol. The LLL content in the oil and fat contained in the plastic oil and fat composition is preferably 0 to 13% by mass, more preferably 1 to 11% by mass, and further preferably 2 to 9% by mass. When the LLL content in the oil / fat contained in the plastic oil / fat composition is within the above range, the plastic oil / fat composition has good plasticity.
The plastic oil / fat composition of the present invention may also contain milk-derived oil / fat (such as butter, milk fat, and fractionated oil thereof). Even if the plastic fat composition of the present invention contains milk-derived fats and oils, it is excellent in mouthfeel and maintains a good gloss feeling. The plastic fat composition of the present invention contains 5 to 50% by mass, more preferably 10 to 45% by mass, and further preferably 15 to 40% by mass of the fat and oil derived from milk in the fat and oil.
本発明の可塑性油脂組成物に含まれる油脂の、MMM含有量、L2M含有量、LM2含有量、L2X含有量、ラウリン酸TAG含有量、LX2含有量、XXX含有量およびLLL含有量は、例えば、ガスクロマトグラフ法(JAOCS,vol70,11,1111-1114(1993)に準じて測定できる。
Of the fats and oils contained in the plastic fat composition of the present invention, MMM content, L2M content, LM2 content, L2X content, lauric acid TAG content, LX2 content, XXX content and LLL content are, for example, It can be measured according to the gas chromatograph method (JAOCS, vol 70, 11, 1111-1114 (1993)).
本発明の可塑性油脂組成物は、健康上懸念されるトランス脂肪酸の含有量を低減できる。本発明の可塑性油脂組成物のトランス脂肪酸含有量は、好ましくは0~5質量%であり、より好ましくは0~3質量%であり、さらに好ましくは0~1質量%である。
The plastic fat composition of the present invention can reduce the content of trans fatty acid, which is a health concern. The trans fatty acid content of the plastic fat composition of the present invention is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, and further preferably 0 to 1% by mass.
本発明の可塑性油脂組成物は、油脂以外のその他の成分として、通常ベーカリー食品に用いる油脂組成物に配合される成分を配合できる。その他の成分としては、水、乳化剤、増粘安定剤、食塩および塩化カリウムなどの塩味剤、酢酸、乳酸およびグルコン酸などの酸味料、糖類、糖アルコール類、ステビアおよびアスパルテームなどの甘味料、β-カロテン、カラメルおよび紅麹色素などの着色料、トコフェロール、茶抽出物(カテキンなど)およびルチンなどの酸化防止剤、小麦蛋白および大豆蛋白などの植物蛋白、全脂粉乳、脱脂粉乳および乳清蛋白などの乳製品、卵および卵加工品、香料、調味料、pH調整剤、食品保存料、果実、果汁、コーヒー、ナッツペースト、香辛料、カカオマス、ココアパウダー、穀類、豆類、野菜類、肉類および魚介類など、の食品素材や食品添加物が挙げられる。
The plastic fat composition of the present invention can be blended with components that are usually blended in fat compositions used in bakery foods as other components other than fats and oils. Other ingredients include water, emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugars, sugar alcohols, sweeteners such as stevia and aspartame, β -Colorants such as carotene, caramel and red yeast rice pigment, tocopherols, tea extracts (catechin etc.) and antioxidants such as rutin, plant proteins such as wheat protein and soy protein, whole milk powder, skimmed milk powder and whey protein Dairy products such as eggs and egg products, flavorings, seasonings, pH adjusters, food preservatives, fruits, fruit juices, coffee, nut paste, spices, cacao mass, cocoa powder, cereals, beans, vegetables, meats and seafood And other food materials and food additives.
本発明の可塑性油脂組成物としては、水相を有するマーガリン、ファットスプレッドや、水相を有さないショートニングが挙げられる。水相を有する乳化物の場合は、油中水型乳化物が好ましい。しかし、逆相(水中油型乳化物)であっても、また、複合乳化型であってもよい。油中水型乳化物の場合、水の含有量は、好ましくは3~50質量%、より好ましくは5~45質量%である。本発明の可塑性油脂組成物は、油脂を、好ましくは40質量%以上、より好ましくは55質量%以上、さらに好ましくは70~100質量%含有する。
Examples of the plastic fat composition of the present invention include margarine having a water phase, fat spread, and shortening having no water phase. In the case of an emulsion having an aqueous phase, a water-in-oil emulsion is preferred. However, it may be a reverse phase (oil-in-water emulsion) or a composite emulsion type. In the case of a water-in-oil emulsion, the water content is preferably 3 to 50% by mass, more preferably 5 to 45% by mass. The plastic oil / fat composition of the present invention contains oil / fat preferably 40% by mass or more, more preferably 55% by mass or more, and still more preferably 70-100% by mass.
本発明の可塑性油脂組成物の製造方法は、特に制限されない。本発明の可塑性油脂組成物は、公知の可塑性油脂組成物の製造条件および製造方法により製造できる。具体的には、配合する油溶成分を混合溶解することで製造できる。また、可塑性を付与する場合は、まず、配合する油溶成分を混合溶解した油相を調製する。次に、必要に応じて調製した水相を、油相と混合乳化する。その後、混合乳化物を、冷却し、結晶化させて製造できる。冷却および結晶化は、好ましくは冷却可塑化である。冷却条件は、好ましくは-0.5℃/分以上、さらに好ましくは-5℃/分以上である。この際、徐冷却より急冷却の方が好ましい。また、油相の調製後または混合乳化後は、調製物は、好ましくは殺菌処理される。殺菌方法としては、タンクでのバッチ式や、プレート型熱交換機、掻き取り式熱交換機を用いた連続式が挙げられる。冷却する機器としては、密閉型連続式チューブ冷却機、例えば、ボテーター、コンビネーター、パーフェクターなどのマーガリン製造機やプレート型熱交換機などが挙げられる。また、冷却する機器としては、開放型のダイアクーラーとコンプレクターとの組み合わせも挙げられる。
The method for producing the plastic fat composition of the present invention is not particularly limited. The plastic fat composition of the present invention can be produced by the production conditions and production methods of known plastic fat compositions. Specifically, it can be produced by mixing and dissolving oil-soluble components to be blended. When imparting plasticity, first, an oil phase is prepared by mixing and dissolving the oil-soluble components to be blended. Next, the aqueous phase prepared as necessary is mixed and emulsified with the oil phase. Thereafter, the mixed emulsion can be produced by cooling and crystallization. The cooling and crystallization is preferably cooling plasticization. The cooling condition is preferably −0.5 ° C./min or more, more preferably −5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling. In addition, after the oil phase is prepared or mixed and emulsified, the preparation is preferably sterilized. Examples of the sterilization method include a batch type in a tank, a continuous type using a plate type heat exchanger, and a scraping type heat exchanger. As an apparatus to cool, a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like can be given. Moreover, the combination of an open-type diacooler and a compressor is also mentioned as an apparatus to cool.
本発明の可塑性油脂組成物は、トランス脂肪酸含有量が低く、パーム系油脂やラウリン系油脂を使用しても風味が良好である。本発明の油脂組成物は、また、口どけに優れ、良好な艶感が持続する特長を有する。本発明の可塑性油脂組成物は、例えば、菓子・パンなどのベーカリー生地への練り込み用や折り込み用、ベーカリー食品へのスプレッド用やコーティング用、ならびに、バタークリームなどのホイップ用など、として使用できる。
The plastic fat composition of the present invention has a low trans fatty acid content and has a good flavor even when palm fat or lauric fat is used. The oil-and-fat composition of the present invention is also excellent in mouthfeel and has a characteristic of maintaining a good gloss feeling. The plastic fat composition of the present invention can be used, for example, for kneading or folding into bakery doughs such as confectionery and bread, for spreading and coating on bakery foods, and for whipping such as butter cream .
本発明は、また、本発明の可塑性油脂組成物の製造に適した、可塑性油脂組成物用の添加剤を提供する。本発明の可塑性油脂組成物用添加剤は、2~70質量%のMMM、および、20~98質量%のL2MおよびLM2を含む。本発明の可塑性油脂組成物用の添加剤に占めるMMMの含有量は、好ましくは4~40質量%であり、より好ましくは8~25質量%である。本発明の可塑性油脂組成物用の添加剤に占めるL2MおよびLM2の含有量の合計は、好ましくは40~94質量%であり、より好ましくは55~88質量%である。
The present invention also provides an additive for a plastic oil composition suitable for producing the plastic oil composition of the present invention. The additive for a plastic fat composition of the present invention contains 2 to 70% by mass of MMM and 20 to 98% by mass of L2M and LM2. The content of MMM in the additive for the plastic fat composition of the present invention is preferably 4 to 40% by mass, more preferably 8 to 25% by mass. The total content of L2M and LM2 in the additive for the plastic fat composition of the present invention is preferably 40 to 94% by mass, more preferably 55 to 88% by mass.
本発明の可塑性油脂組成物用の添加剤に含まれる、上記L2MおよびLM2は、LM2の含有量に対するL2Mの含有量の質量比(L2M/LM2)が、好ましくは0.05~4.5である。L2M/LM2は、より好ましくは0.3~3であり、さらに好ましくは0.55~2.5である。L2M/LM2が上記範囲内にあると、可塑性油脂組成物用の添加剤の使用により、可塑性油脂組成物の艶感は良好に維持される。
The L2M and LM2 contained in the additive for the plastic fat composition of the present invention have a mass ratio of L2M content to LM2 content (L2M / LM2), preferably 0.05 to 4.5. is there. L2M / LM2 is more preferably 0.3 to 3, and further preferably 0.55 to 2.5. When L2M / LM2 is within the above range, the glossiness of the plastic oil / fat composition is well maintained by the use of the additive for the plastic oil / fat composition.
本発明の可塑性油脂組成物用の添加剤は、構成脂肪酸全量のうち、炭素数6~10(好ましくは炭素数8~10)の脂肪酸が、25~65質量%を占め、炭素数16~24(好ましくは炭素数16~18)の飽和の脂肪酸が、35~75質量%を占める、エステル交換油脂であってもよい。当該エステル交換油脂は、構成脂肪酸全量のうち、炭素数6~10(好ましくは炭素数8~10)の脂肪酸が、好ましくは30~60質量%を占め、より好ましくは35~55質量%を占める。また、炭素数16~24(好ましくは炭素数16~18)の飽和の脂肪酸が、好ましくは40~70質量%を占め、より好ましくは45~65質量%を占める。当該エステル交換油脂(以下、MMM+L2M+LM2油脂とも表す)は、MMM、L2MおよびLM2を適当量含むので、そのまま、可塑性油脂組成物用の添加剤として使用できる。
In the additive for a plastic fat composition of the present invention, a fatty acid having 6 to 10 carbon atoms (preferably 8 to 10 carbon atoms) occupies 25 to 65% by mass of the total amount of constituent fatty acids, and has 16 to 24 carbon atoms. Transesterified fats and oils in which saturated fatty acids (preferably having 16 to 18 carbon atoms) occupy 35 to 75% by mass may be used. In the transesterified oil and fat, fatty acids having 6 to 10 carbon atoms (preferably 8 to 10 carbon atoms) in the total amount of constituent fatty acids preferably occupy 30 to 60% by mass, more preferably 35 to 55% by mass. . The saturated fatty acid having 16 to 24 carbon atoms (preferably 16 to 18 carbon atoms) preferably occupies 40 to 70% by mass, more preferably 45 to 65% by mass. The transesterified fat / oil (hereinafter also referred to as “MMM + L2M + LM2 fat / oil”) contains an appropriate amount of MMM, L2M and LM2, and can be used as it is as an additive for a plastic fat composition.
上記エステル交換油脂は、従来公知の方法を用いて製造できる。エステル交換油脂は、例えば、25~65質量部(より好ましくは30~60質量部)のMMMと、35~75質量部(より好ましくは40~70質量部)のヨウ素価5以下かつ構成脂肪酸全量のうち炭素数16以上の飽和脂肪酸の含有量が90質量%以上の油脂(例えば、菜種油、大豆油、パーム油などを原料とする、極度硬化油)との混合油脂をエステル交換することにより得られる。また、エステル交換油脂は、MMMと、構成脂肪酸全量のうち炭素数16以上の脂肪酸の含有量が90質量%以上の油脂(例えば、菜種油、大豆油、パーム油など)との混合油脂をエステル交換した後、極度硬化することにより得られる。水素添加(硬化)反応およびエステル交換反応は、従来公知の方法が適用できる。エステル交換反応は、ナトリウムメトキシドなどの合成触媒を使用した化学的エステル交換、ならびに、リパーゼを触媒とした酵素的エステル交換のどちらの方法でも適用できる。
The transesterified oil and fat can be produced using a conventionally known method. The transesterified oil / fat is, for example, 25 to 65 parts by mass (more preferably 30 to 60 parts by mass) MMM, 35 to 75 parts by mass (more preferably 40 to 70 parts by mass) iodine value of 5 or less, and the total amount of constituent fatty acids. It is obtained by transesterification of mixed fats and oils with saturated fatty acids containing 16 or more carbon atoms of 90% or more (for example, extremely hardened oils made from rapeseed oil, soybean oil, palm oil, etc.) It is done. In addition, transesterified fats and oils are transesterified mixed oils and fats of MMM and fats and oils (for example, rapeseed oil, soybean oil, palm oil, etc.) having a fatty acid content of 16 or more carbon atoms out of the total amount of constituent fatty acids. And then hardened. Conventionally known methods can be applied to the hydrogenation (curing) reaction and the transesterification reaction. The transesterification can be applied by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification catalyzed by lipase.
本発明の可塑性油脂組成物用添加剤は、可塑性油脂組成物に含まれる油脂中に、好ましくは0.05~15質量%、より好ましくは0.2~10質量%、さらに好ましくは0.5~7質量%含まれる。本発明の可塑性油脂組成物用添加剤を使用した可塑性油脂組成物は、艶感が良好であり、かつ、良好な艶感を維持できる。
The additive for a plastic fat composition of the present invention is preferably 0.05 to 15% by mass, more preferably 0.2 to 10% by mass, and still more preferably 0.5% by mass in the fat or oil contained in the plastic fat or oil composition. -7 mass% is contained. The plastic fat composition using the additive for plastic fat composition of the present invention has a good gloss and can maintain a good gloss.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されない。なお、本実施例で製造されるマーガリン乃至ショートニングに含まれる乳化剤の量は少量であり、それによる風味への影響はない。
Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples. The amount of the emulsifier contained in the margarine or shortening produced in this example is small, and there is no influence on the flavor.
〔分析方法〕
油脂のMMM含有量、L2M含有量、LM2含有量、L2X含有量、LX2含有量、XXX含有量およびLLL含有量は、ガスクロマトグラフ法(JAOCS,vol70,11,1111-1114(1993)に準じて測定した。
油脂のトランス脂肪酸含有量は、AOCS Ce1f-96に準じてガスクロマトグラフィー法で測定した。 [Analysis method]
The MMM content, L2M content, LM2 content, L2X content, LX2 content, XXX content and LLL content of fats and oils are in accordance with the gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993)). It was measured.
The trans fatty acid content of the fat was measured by gas chromatography according to AOCS Ce1f-96.
油脂のMMM含有量、L2M含有量、LM2含有量、L2X含有量、LX2含有量、XXX含有量およびLLL含有量は、ガスクロマトグラフ法(JAOCS,vol70,11,1111-1114(1993)に準じて測定した。
油脂のトランス脂肪酸含有量は、AOCS Ce1f-96に準じてガスクロマトグラフィー法で測定した。 [Analysis method]
The MMM content, L2M content, LM2 content, L2X content, LX2 content, XXX content and LLL content of fats and oils are in accordance with the gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993)). It was measured.
The trans fatty acid content of the fat was measured by gas chromatography according to AOCS Ce1f-96.
〔MMM油脂の調製〕
(MMM油脂-1):構成脂肪酸がカプリル酸とカプリン酸であり、その質量比が75:25である、MMM含有量が100質量%のMMM油脂を合成し、MMM油脂-1とした。
(MMM油脂-2):構成脂肪酸がカプリル酸とカプリン酸であり、その質量比が3:7である、MMM含有量が100質量%のMMM油脂を合成し、MMM油脂-2とした。 [Preparation of MMM oil]
(MMM fat / oil-1): An MMM fat / oil whose constituent fatty acids are caprylic acid and capric acid and whose mass ratio is 75:25 and whose MMM content is 100% by mass was synthesized as MMM fat / oil-1.
(MMM fats and oils-2): MMM fats and oils having an MMM content of 100% by mass, the constituent fatty acids of which are caprylic acid and capric acid and having a mass ratio of 3: 7, were obtained as MMM fats and oils-2.
(MMM油脂-1):構成脂肪酸がカプリル酸とカプリン酸であり、その質量比が75:25である、MMM含有量が100質量%のMMM油脂を合成し、MMM油脂-1とした。
(MMM油脂-2):構成脂肪酸がカプリル酸とカプリン酸であり、その質量比が3:7である、MMM含有量が100質量%のMMM油脂を合成し、MMM油脂-2とした。 [Preparation of MMM oil]
(MMM fat / oil-1): An MMM fat / oil whose constituent fatty acids are caprylic acid and capric acid and whose mass ratio is 75:25 and whose MMM content is 100% by mass was synthesized as MMM fat / oil-1.
(MMM fats and oils-2): MMM fats and oils having an MMM content of 100% by mass, the constituent fatty acids of which are caprylic acid and capric acid and having a mass ratio of 3: 7, were obtained as MMM fats and oils-2.
〔L2M+LM2油脂の調製〕
(L2M+LM2油脂-1):1モルのトリカプリンと6モルのステアリン酸エチルとを混合し、1,3-位特異性リパーゼによりエステル交換して、エステル交換混合物を得た。エステル交換混合物より脂肪酸エチルを蒸留し、蒸溜残渣を溶剤分別することにより、S10S(1,3-ジステアロイル-2-カプリングリセロール)含有量が94.8質量%である油脂を得、L2M+LM2油脂-1とした。
(L2M+LM2油脂-2):86質量部の菜種油と14質量部のMMM油脂-1とを混合し、ナトリウムメチラートを触媒としてランダムエステル交換して、エステル交換油脂を得た。エステル交換油脂を極度硬化したものを溶剤分別することにより、L2MおよびLM2との合計含有量が95.4質量%であり、LM2含有量に対するL2M含有量の質量比(L2M/LM2)が4.1である油脂を得、L2M+LM2油脂-2とした。
(L2M+LM2油脂-3):70質量部の菜種油と30質量部のMMM油脂-2とを混合し、ナトリウムメチラートを触媒としてランダムエステル交換して、エステル交換油脂を得た。エステル交換油脂を極度硬化したものを溶剤分別することにより、L2MおよびLM2との合計含有量が98.1質量%であり、LM2含有量に対するL2M含有量の質量比(L2M/LM2)が1.6である油脂を得、L2M+LM2油脂-3とした。
(L2M+LM2油脂-4):50質量部の菜種油と50質量部のMMM油脂-2とを混合し、ナトリウムメチラートを触媒としてランダムエステル交換して、エステル交換油脂を得た。エステル交換油脂を極度硬化したものを溶剤分別することにより、L2MおよびLM2との合計含有量が97.2質量%であり、LM2含有量に対するL2M含有量の質量比(L2M/LM2)が0.7である油脂を得、L2M+LM2油脂-4とした。 [Preparation of L2M + LM2 oil]
(L2M + LM2 oil / fat-1): 1 mol of tricaprin and 6 mol of ethyl stearate were mixed and transesterified with a 1,3-position specific lipase to obtain an transesterified mixture. Fatty acid ethyl was distilled from the transesterification mixture, and the distillation residue was subjected to solvent fractionation, whereby an oil having an S10S (1,3-distearoyl-2-capringlycerol) content of 94.8% by mass was obtained. L2M + LM2 It was set to 1.
(L2M + LM2 fat-2): 86 parts by mass of rapeseed oil and 14 parts by mass of MMM fat-1 were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain a transesterified fat. By subjecting an extremely hardened transesterified oil and fat to solvent fractionation, the total content of L2M and LM2 is 95.4% by mass, and the mass ratio of L2M content to LM2 content (L2M / LM2) is 4. 1 was obtained and designated as L2M + LM2 fat-2.
(L2M + LM2 oil and fat-3): 70 parts by mass of rapeseed oil and 30 parts by mass of MMM oil and fat-2 were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain a transesterified oil and fat. By subjecting an extremely hardened transesterified oil and fat to solvent fractionation, the total content of L2M and LM2 is 98.1% by mass, and the mass ratio of L2M content to LM2 content (L2M / LM2) is 1. No. 6 was obtained as L2M + LM2 fat-3.
(L2M + LM2 fats and oils-4): 50 parts by mass of rapeseed oil and 50 parts by mass of MMM fats and oils-2 were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain transesterified fats and oils. By subjecting an extremely hardened transesterified oil and fat to solvent fractionation, the total content of L2M and LM2 is 97.2% by mass, and the mass ratio of L2M content to LM2 content (L2M / LM2) is 0.00. No. 7 was obtained as L2M + LM2 fat-4.
(L2M+LM2油脂-1):1モルのトリカプリンと6モルのステアリン酸エチルとを混合し、1,3-位特異性リパーゼによりエステル交換して、エステル交換混合物を得た。エステル交換混合物より脂肪酸エチルを蒸留し、蒸溜残渣を溶剤分別することにより、S10S(1,3-ジステアロイル-2-カプリングリセロール)含有量が94.8質量%である油脂を得、L2M+LM2油脂-1とした。
(L2M+LM2油脂-2):86質量部の菜種油と14質量部のMMM油脂-1とを混合し、ナトリウムメチラートを触媒としてランダムエステル交換して、エステル交換油脂を得た。エステル交換油脂を極度硬化したものを溶剤分別することにより、L2MおよびLM2との合計含有量が95.4質量%であり、LM2含有量に対するL2M含有量の質量比(L2M/LM2)が4.1である油脂を得、L2M+LM2油脂-2とした。
(L2M+LM2油脂-3):70質量部の菜種油と30質量部のMMM油脂-2とを混合し、ナトリウムメチラートを触媒としてランダムエステル交換して、エステル交換油脂を得た。エステル交換油脂を極度硬化したものを溶剤分別することにより、L2MおよびLM2との合計含有量が98.1質量%であり、LM2含有量に対するL2M含有量の質量比(L2M/LM2)が1.6である油脂を得、L2M+LM2油脂-3とした。
(L2M+LM2油脂-4):50質量部の菜種油と50質量部のMMM油脂-2とを混合し、ナトリウムメチラートを触媒としてランダムエステル交換して、エステル交換油脂を得た。エステル交換油脂を極度硬化したものを溶剤分別することにより、L2MおよびLM2との合計含有量が97.2質量%であり、LM2含有量に対するL2M含有量の質量比(L2M/LM2)が0.7である油脂を得、L2M+LM2油脂-4とした。 [Preparation of L2M + LM2 oil]
(L2M + LM2 oil / fat-1): 1 mol of tricaprin and 6 mol of ethyl stearate were mixed and transesterified with a 1,3-position specific lipase to obtain an transesterified mixture. Fatty acid ethyl was distilled from the transesterification mixture, and the distillation residue was subjected to solvent fractionation, whereby an oil having an S10S (1,3-distearoyl-2-capringlycerol) content of 94.8% by mass was obtained. L2M + LM2 It was set to 1.
(L2M + LM2 fat-2): 86 parts by mass of rapeseed oil and 14 parts by mass of MMM fat-1 were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain a transesterified fat. By subjecting an extremely hardened transesterified oil and fat to solvent fractionation, the total content of L2M and LM2 is 95.4% by mass, and the mass ratio of L2M content to LM2 content (L2M / LM2) is 4. 1 was obtained and designated as L2M + LM2 fat-2.
(L2M + LM2 oil and fat-3): 70 parts by mass of rapeseed oil and 30 parts by mass of MMM oil and fat-2 were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain a transesterified oil and fat. By subjecting an extremely hardened transesterified oil and fat to solvent fractionation, the total content of L2M and LM2 is 98.1% by mass, and the mass ratio of L2M content to LM2 content (L2M / LM2) is 1. No. 6 was obtained as L2M + LM2 fat-3.
(L2M + LM2 fats and oils-4): 50 parts by mass of rapeseed oil and 50 parts by mass of MMM fats and oils-2 were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain transesterified fats and oils. By subjecting an extremely hardened transesterified oil and fat to solvent fractionation, the total content of L2M and LM2 is 97.2% by mass, and the mass ratio of L2M content to LM2 content (L2M / LM2) is 0.00. No. 7 was obtained as L2M + LM2 fat-4.
〔MMM+L2M+LM2油脂の調製〕
(MMM+L2M+LM2油脂-1):50質量部の菜種油の極度硬化油と50質量部のMMM油脂-2とを混合し、ナトリウムメチラートを触媒としてランダムエステル交換することにより、MMMの含有量が19.9質量%、L2MおよびLM2の合計含有量が74.6質量%であり、LM2含有量に対するL2M含有量の質量比(L2M/LM2)が0.7である油脂を得、MMM+L2M+LM2油脂-1とした。 [Preparation of MMM + L2M + LM2 oil]
(MMM + L2M + LM2 oil-1): 50 parts by mass of extremely hardened oil of rapeseed oil and 50 parts by mass of MMM oil-2 were mixed, and random transesterification was performed using sodium methylate as a catalyst, whereby the content of MMM was 19. 9% by mass, a total content of L2M and LM2 is 74.6% by mass, and an oil and fat having a mass ratio of L2M content to LM2 content (L2M / LM2) of 0.7 is obtained, and MMM + L2M + LM2 oil and fat-1 did.
(MMM+L2M+LM2油脂-1):50質量部の菜種油の極度硬化油と50質量部のMMM油脂-2とを混合し、ナトリウムメチラートを触媒としてランダムエステル交換することにより、MMMの含有量が19.9質量%、L2MおよびLM2の合計含有量が74.6質量%であり、LM2含有量に対するL2M含有量の質量比(L2M/LM2)が0.7である油脂を得、MMM+L2M+LM2油脂-1とした。 [Preparation of MMM + L2M + LM2 oil]
(MMM + L2M + LM2 oil-1): 50 parts by mass of extremely hardened oil of rapeseed oil and 50 parts by mass of MMM oil-2 were mixed, and random transesterification was performed using sodium methylate as a catalyst, whereby the content of MMM was 19. 9% by mass, a total content of L2M and LM2 is 74.6% by mass, and an oil and fat having a mass ratio of L2M content to LM2 content (L2M / LM2) of 0.7 is obtained, and MMM + L2M + LM2 oil and fat-1 did.
〔L2X油脂の調製〕
(L2X油脂-1):パーム中融点画分(ヨウ素価45、L2X含有量70.0質量%)をL2X油脂-1とした。
(L2X油脂-2):パーム油(ヨウ素価53、L2X含有量47.8質量%)をL2X油脂-2とした。 [Preparation of L2X oil]
(L2X fat-1): The fraction in the palm of the melting point (iodine number 45, L2X content 70.0 mass%) was defined as L2X fat-1.
(L2X fat-2): Palm oil (iodine value 53, L2X content 47.8 mass%) was defined as L2X fat-2.
(L2X油脂-1):パーム中融点画分(ヨウ素価45、L2X含有量70.0質量%)をL2X油脂-1とした。
(L2X油脂-2):パーム油(ヨウ素価53、L2X含有量47.8質量%)をL2X油脂-2とした。 [Preparation of L2X oil]
(L2X fat-1): The fraction in the palm of the melting point (iodine number 45, L2X content 70.0 mass%) was defined as L2X fat-1.
(L2X fat-2): Palm oil (iodine value 53, L2X content 47.8 mass%) was defined as L2X fat-2.
〔ラウリンTAG油脂の調製〕
(ラウリンTAG油脂-1):ヤシ硬化油(ヨウ素価1未満、ラウリンTAG含有量81.3質量%)をラウリンTAG油脂-1とした。
(ラウリンTAG油脂-2):50質量部のパームステアリンと50質量部のパーム核オレインとを混合し、ナトリウムメチラートを触媒としてランダムエステル交換して、エステル交換油脂を得た。エステル交換油脂を極度硬化した油脂(ヨウ素価1未満、ラウリンTAG含有量55.3質量%)をラウリンTAG油脂-2とした。
(ラウリンTAG油脂-3):60質量部のパーム油と40質量部のパーム核油とを混合し、ナトリウムメチラートを触媒としてランダムエステル交換して、エステル交換油脂を得た。得られたエステル交換油脂(ヨウ素価39、ラウリンTAG含有量52.7質量%)をラウリンTAG油脂-3とした。 [Preparation of laurin TAG oil]
(Laurin TAG oil-1): Laminated coconut oil (iodine value less than 1 and laurin TAG content 81.3% by mass) was designated as Laurin TAG oil-1.
(Laurin TAG oil and fat-2): 50 parts by mass of palm stearin and 50 parts by mass of palm kernel olein were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain transesterified oils and fats. Fat and oil obtained by extremely curing the transesterified oil and fat (iodine value less than 1 and laurin TAG content 55.3 mass%) was designated as laurin TAG oil and fat-2.
(Laurin TAG oil and fat-3): 60 parts by mass of palm oil and 40 parts by mass of palm kernel oil were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain transesterified oil and fat. The obtained transesterified oil (iodine value 39, laurin TAG content 52.7% by mass) was designated as laurin TAG oil-3.
(ラウリンTAG油脂-1):ヤシ硬化油(ヨウ素価1未満、ラウリンTAG含有量81.3質量%)をラウリンTAG油脂-1とした。
(ラウリンTAG油脂-2):50質量部のパームステアリンと50質量部のパーム核オレインとを混合し、ナトリウムメチラートを触媒としてランダムエステル交換して、エステル交換油脂を得た。エステル交換油脂を極度硬化した油脂(ヨウ素価1未満、ラウリンTAG含有量55.3質量%)をラウリンTAG油脂-2とした。
(ラウリンTAG油脂-3):60質量部のパーム油と40質量部のパーム核油とを混合し、ナトリウムメチラートを触媒としてランダムエステル交換して、エステル交換油脂を得た。得られたエステル交換油脂(ヨウ素価39、ラウリンTAG含有量52.7質量%)をラウリンTAG油脂-3とした。 [Preparation of laurin TAG oil]
(Laurin TAG oil-1): Laminated coconut oil (iodine value less than 1 and laurin TAG content 81.3% by mass) was designated as Laurin TAG oil-1.
(Laurin TAG oil and fat-2): 50 parts by mass of palm stearin and 50 parts by mass of palm kernel olein were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain transesterified oils and fats. Fat and oil obtained by extremely curing the transesterified oil and fat (iodine value less than 1 and laurin TAG content 55.3 mass%) was designated as laurin TAG oil and fat-2.
(Laurin TAG oil and fat-3): 60 parts by mass of palm oil and 40 parts by mass of palm kernel oil were mixed and subjected to random transesterification using sodium methylate as a catalyst to obtain transesterified oil and fat. The obtained transesterified oil (iodine value 39, laurin TAG content 52.7% by mass) was designated as laurin TAG oil-3.
〔LX2+XXX油脂の調製〕
(LX2+XXX油脂-1):菜種油(ヨウ素価116、LX2+XXX含有量95.3質量%)をLX2+XXX油脂-1とした。
(LX2+XXX油脂-2):大豆油(ヨウ素価131、LX2+XXX含有量94.6質量%)をLX2+XXX油脂-2とした。 [Preparation of LX2 + XXX oil]
(LX2 + XXX fat-1): Rapeseed oil (iodine number 116, LX2 + XXX content 95.3 mass%) was designated LX2 + XXX fat-1.
(LX2 + XXX oil-2) Soybean oil (iodine value 131, LX2 + XXX content 94.6% by mass) was designated LX2 + XXX oil-2.
(LX2+XXX油脂-1):菜種油(ヨウ素価116、LX2+XXX含有量95.3質量%)をLX2+XXX油脂-1とした。
(LX2+XXX油脂-2):大豆油(ヨウ素価131、LX2+XXX含有量94.6質量%)をLX2+XXX油脂-2とした。 [Preparation of LX2 + XXX oil]
(LX2 + XXX fat-1): Rapeseed oil (iodine number 116, LX2 + XXX content 95.3 mass%) was designated LX2 + XXX fat-1.
(LX2 + XXX oil-2) Soybean oil (iodine value 131, LX2 + XXX content 94.6% by mass) was designated LX2 + XXX oil-2.
〔可塑性油脂組成物の調製1〕
表1の配合に従って、油脂a、b、cおよび油脂A、Bを混合した。表2の配合に従って、各混合油脂を使用した比較例1~3および実施例1~2のマーガリンを、常法に従って製造した。すなわち、マーガリンは、油相と水相とをそれぞれ調製し、油相に水相を混合、乳化した後、急冷混捏することにより製造した。以下の基準に従って、5名のパネラーが、各マーガリンの口どけを総合的に評価した。また、以下の基準に従って、5℃に保管した状態での経時的な、艶感および組織の変化、を観察(1週目および5週目)した。結果を表1に示した。 [Preparation 1 of a plastic fat composition]
According to the composition of Table 1, fats and oils a, b and c and fats and oils A and B were mixed. According to the composition shown in Table 2, margarines of Comparative Examples 1 to 3 and Examples 1 to 2 using each mixed fat and oil were produced according to a conventional method. That is, margarine was produced by preparing an oil phase and an aqueous phase, mixing and emulsifying the aqueous phase in the oil phase, and then rapidly cooling and kneading. According to the following criteria, five panelists comprehensively evaluated each margarine's mouthfeel. Further, according to the following criteria, the gloss and the change in structure over time in the state of being stored at 5 ° C. were observed (1st week and 5th week). The results are shown in Table 1.
表1の配合に従って、油脂a、b、cおよび油脂A、Bを混合した。表2の配合に従って、各混合油脂を使用した比較例1~3および実施例1~2のマーガリンを、常法に従って製造した。すなわち、マーガリンは、油相と水相とをそれぞれ調製し、油相に水相を混合、乳化した後、急冷混捏することにより製造した。以下の基準に従って、5名のパネラーが、各マーガリンの口どけを総合的に評価した。また、以下の基準に従って、5℃に保管した状態での経時的な、艶感および組織の変化、を観察(1週目および5週目)した。結果を表1に示した。 [Preparation 1 of a plastic fat composition]
According to the composition of Table 1, fats and oils a, b and c and fats and oils A and B were mixed. According to the composition shown in Table 2, margarines of Comparative Examples 1 to 3 and Examples 1 to 2 using each mixed fat and oil were produced according to a conventional method. That is, margarine was produced by preparing an oil phase and an aqueous phase, mixing and emulsifying the aqueous phase in the oil phase, and then rapidly cooling and kneading. According to the following criteria, five panelists comprehensively evaluated each margarine's mouthfeel. Further, according to the following criteria, the gloss and the change in structure over time in the state of being stored at 5 ° C. were observed (1st week and 5th week). The results are shown in Table 1.
〔可塑性油脂組成物の評価基準〕
口どけ
速やかに溶けて口どけが非常によい ◎
口どけがよい ○
ふつう △
やや油っぽい ▲
べったりとして油っぽい ×
艶感
艶がよく、非常に滑らかに見える ◎
艶がよく、滑らかに見える ○
ふつう △
ややくすんで見える ▲
ざらついて見える ×
組織の状態
きめが細かく、非常によい ◎
きめが細かく、良好 ○
ふつう △
ややきめが粗い ▲
きめがかなり粗い、もしくは粒がある × [Evaluation criteria for plastic oil composition]
Mouth melt quickly and the mouth is very good ◎
Mouth is good ○
Usually △
Slightly oily ▲
It ’s greasy and oily ×
Glossiness Glossy and looks very smooth ◎
Good gloss and looks smooth ○
Usually △
It looks somewhat dull ▲
It looks rough ×
The condition of the organization is fine and very good ◎
Fine and fine ○
Usually △
Slightly rough ▲
Texture is very rough or grainy ×
口どけ
速やかに溶けて口どけが非常によい ◎
口どけがよい ○
ふつう △
やや油っぽい ▲
べったりとして油っぽい ×
艶感
艶がよく、非常に滑らかに見える ◎
艶がよく、滑らかに見える ○
ふつう △
ややくすんで見える ▲
ざらついて見える ×
組織の状態
きめが細かく、非常によい ◎
きめが細かく、良好 ○
ふつう △
ややきめが粗い ▲
きめがかなり粗い、もしくは粒がある × [Evaluation criteria for plastic oil composition]
Mouth melt quickly and the mouth is very good ◎
Mouth is good ○
Usually △
Slightly oily ▲
It ’s greasy and oily ×
Glossiness Glossy and looks very smooth ◎
Good gloss and looks smooth ○
Usually △
It looks somewhat dull ▲
It looks rough ×
The condition of the organization is fine and very good ◎
Fine and fine ○
Usually △
Slightly rough ▲
Texture is very rough or grainy ×
〔可塑性油脂組成物の調製2〕
表3の配合に従って、油脂dおよび油脂C、D、E、Fを混合した。表4の配合に従って、各混合油脂を使用した比較例4および実施例3~6のマーガリンを、常法に従って製造した。すなわち、マーガリンは、油相と水相とをそれぞれ調製し、油相に水相を混合、乳化した後、急冷混捏することにより製造した。〔可塑性油脂組成物の調製1〕と同様の基準に従って、5名のパネラーが、各マーガリンの口どけを総合的に評価した。また、〔可塑性油脂組成物の調製1〕と同様の基準に従って、5℃に保管した状態での経時的な、艶および組織の変化、を観察(1週目および5週目)した。結果を表3に示した。 [Preparation 2 of a plastic fat composition]
According to the composition of Table 3, fats and oils d and fats and oils C, D, E, and F were mixed. According to the formulation shown in Table 4, the margarines of Comparative Example 4 and Examples 3 to 6 using each mixed fat and oil were produced according to a conventional method. That is, margarine was produced by preparing an oil phase and an aqueous phase, mixing and emulsifying the aqueous phase in the oil phase, and then rapidly cooling and kneading. In accordance with the same criteria as in [Preparation 1 of plastic fat composition], five panelists comprehensively evaluated the mouthfeel of each margarine. Moreover, according to the same standard as [Preparation 1 of a plastic oil-fat composition], changes in gloss and texture over time in a state of storage at 5 ° C. were observed (1st week and 5th week). The results are shown in Table 3.
表3の配合に従って、油脂dおよび油脂C、D、E、Fを混合した。表4の配合に従って、各混合油脂を使用した比較例4および実施例3~6のマーガリンを、常法に従って製造した。すなわち、マーガリンは、油相と水相とをそれぞれ調製し、油相に水相を混合、乳化した後、急冷混捏することにより製造した。〔可塑性油脂組成物の調製1〕と同様の基準に従って、5名のパネラーが、各マーガリンの口どけを総合的に評価した。また、〔可塑性油脂組成物の調製1〕と同様の基準に従って、5℃に保管した状態での経時的な、艶および組織の変化、を観察(1週目および5週目)した。結果を表3に示した。 [Preparation 2 of a plastic fat composition]
According to the composition of Table 3, fats and oils d and fats and oils C, D, E, and F were mixed. According to the formulation shown in Table 4, the margarines of Comparative Example 4 and Examples 3 to 6 using each mixed fat and oil were produced according to a conventional method. That is, margarine was produced by preparing an oil phase and an aqueous phase, mixing and emulsifying the aqueous phase in the oil phase, and then rapidly cooling and kneading. In accordance with the same criteria as in [Preparation 1 of plastic fat composition], five panelists comprehensively evaluated the mouthfeel of each margarine. Moreover, according to the same standard as [Preparation 1 of a plastic oil-fat composition], changes in gloss and texture over time in a state of storage at 5 ° C. were observed (1st week and 5th week). The results are shown in Table 3.
〔可塑性油脂組成物の調製3〕
表5の配合に従って、油脂eおよび油脂G、H、I、Jを混合した。表4の配合に従って、各混合油脂を使用した比較例5および実施例7~10のマーガリンを、常法に従って製造した。すなわち、マーガリンは、油相と水相とをそれぞれ調製し、油相に水相を混合、乳化した後、急冷混捏することにより製造した。〔可塑性油脂組成物の調製1〕と同様の基準に従って、5名のパネラーが、各マーガリンの口どけを総合的に評価した。また、〔可塑性油脂組成物の調製1〕と同様の基準に従って、5℃に保管した状態での経時的な、艶および組織の変化、を観察(1週目および5週目)した。結果を表5に示した。 [Preparation 3 of a plastic fat composition]
According to the composition of Table 5, fats and oils e and fats and oils G, H, I and J were mixed. According to the formulation shown in Table 4, the margarines of Comparative Example 5 and Examples 7 to 10 using each mixed fat and oil were produced according to a conventional method. That is, margarine was produced by preparing an oil phase and an aqueous phase, mixing and emulsifying the aqueous phase in the oil phase, and then rapidly cooling and kneading. In accordance with the same criteria as in [Preparation 1 of plastic fat composition], five panelists comprehensively evaluated the mouthfeel of each margarine. Moreover, according to the same standard as [Preparation 1 of a plastic oil-fat composition], changes in gloss and texture over time in a state of storage at 5 ° C. were observed (1st week and 5th week). The results are shown in Table 5.
表5の配合に従って、油脂eおよび油脂G、H、I、Jを混合した。表4の配合に従って、各混合油脂を使用した比較例5および実施例7~10のマーガリンを、常法に従って製造した。すなわち、マーガリンは、油相と水相とをそれぞれ調製し、油相に水相を混合、乳化した後、急冷混捏することにより製造した。〔可塑性油脂組成物の調製1〕と同様の基準に従って、5名のパネラーが、各マーガリンの口どけを総合的に評価した。また、〔可塑性油脂組成物の調製1〕と同様の基準に従って、5℃に保管した状態での経時的な、艶および組織の変化、を観察(1週目および5週目)した。結果を表5に示した。 [Preparation 3 of a plastic fat composition]
According to the composition of Table 5, fats and oils e and fats and oils G, H, I and J were mixed. According to the formulation shown in Table 4, the margarines of Comparative Example 5 and Examples 7 to 10 using each mixed fat and oil were produced according to a conventional method. That is, margarine was produced by preparing an oil phase and an aqueous phase, mixing and emulsifying the aqueous phase in the oil phase, and then rapidly cooling and kneading. In accordance with the same criteria as in [Preparation 1 of plastic fat composition], five panelists comprehensively evaluated the mouthfeel of each margarine. Moreover, according to the same standard as [Preparation 1 of a plastic oil-fat composition], changes in gloss and texture over time in a state of storage at 5 ° C. were observed (1st week and 5th week). The results are shown in Table 5.
〔可塑性油脂組成物の調製4〕
表6の配合に従って、油脂f、gおよび油脂K、Lを混合した。表7の配合に従って、各混合油脂を使用した比較例6、7および実施例11、12のショートニングを、常法に従って製造した。すなわち、ショートニングは、油相を調製し、急冷混捏することにより製造した。〔可塑性油脂組成物の調製1〕と同様の基準に従って、5名のパネラーが、各ショートニングの口どけを総合的に評価した。また、〔可塑性油脂組成物の調製1〕と同様の基準に従って、5℃に保管した状態での経時的な、艶および組織の変化、を観察(1週目および5週目)した。結果を表6に示した。 [Preparation 4 of a plastic fat composition]
According to the formulation in Table 6, fats and oils f and g and fats and oils K and L were mixed. According to the formulation of Table 7, the shortenings of Comparative Examples 6 and 7 and Examples 11 and 12 using each mixed oil and fat were produced according to a conventional method. That is, shortening was manufactured by preparing an oil phase and quenching and kneading. In accordance with the same criteria as in [Preparation 1 of plastic fat composition], five panelists comprehensively evaluated the mouthfeel of each shortening. Moreover, according to the same standard as [Preparation 1 of a plastic oil-fat composition], changes in gloss and texture over time in a state of storage at 5 ° C. were observed (1st week and 5th week). The results are shown in Table 6.
表6の配合に従って、油脂f、gおよび油脂K、Lを混合した。表7の配合に従って、各混合油脂を使用した比較例6、7および実施例11、12のショートニングを、常法に従って製造した。すなわち、ショートニングは、油相を調製し、急冷混捏することにより製造した。〔可塑性油脂組成物の調製1〕と同様の基準に従って、5名のパネラーが、各ショートニングの口どけを総合的に評価した。また、〔可塑性油脂組成物の調製1〕と同様の基準に従って、5℃に保管した状態での経時的な、艶および組織の変化、を観察(1週目および5週目)した。結果を表6に示した。 [Preparation 4 of a plastic fat composition]
According to the formulation in Table 6, fats and oils f and g and fats and oils K and L were mixed. According to the formulation of Table 7, the shortenings of Comparative Examples 6 and 7 and Examples 11 and 12 using each mixed oil and fat were produced according to a conventional method. That is, shortening was manufactured by preparing an oil phase and quenching and kneading. In accordance with the same criteria as in [Preparation 1 of plastic fat composition], five panelists comprehensively evaluated the mouthfeel of each shortening. Moreover, according to the same standard as [Preparation 1 of a plastic oil-fat composition], changes in gloss and texture over time in a state of storage at 5 ° C. were observed (1st week and 5th week). The results are shown in Table 6.
〔可塑性油脂組成物用の添加剤〕
上記実施例1~9および11、12で使用したMMM油脂とL2M+LM2油脂を、実施例1~9および11、12における配合割合で予め混合したものは、可塑性油脂組成物用の添加剤として使用できる。実施例1~9および11、12において、可塑性油脂組成物用の添加剤とした場合の各混合物の組成を表8~10に示した。なお、実施例10で使用したMMM+L2M+LM2油脂-1(MMMの含有量が19.9質量%、L2MおよびLM2の合計含有量が74.6質量%であり、LM2含有量に対するL2M含有量の質量比(L2M/LM2)が0.7)は、それ自体が本発明の可塑性油脂組成物用の添加剤である。 [Additives for plastic oil composition]
The MMM oil / fat and L2M + LM2 oil / fat used in Examples 1 to 9 and 11 and 12 above are mixed in advance in the mixing ratios in Examples 1 to 9 and 11 and 12, and can be used as an additive for the plastic oil and fat composition. . In Examples 1 to 9, 11 and 12, the compositions of the respective mixtures when used as additives for the plastic fat composition are shown in Tables 8 to 10. In addition, MMM + L2M + LM2 fats and oils-1 used in Example 10 (MMM content was 19.9 mass%, total content of L2M and LM2 was 74.6 mass%, and mass ratio of L2M content to LM2 content) (L2M / LM2) is 0.7) itself is an additive for the plastic fat composition of the present invention.
上記実施例1~9および11、12で使用したMMM油脂とL2M+LM2油脂を、実施例1~9および11、12における配合割合で予め混合したものは、可塑性油脂組成物用の添加剤として使用できる。実施例1~9および11、12において、可塑性油脂組成物用の添加剤とした場合の各混合物の組成を表8~10に示した。なお、実施例10で使用したMMM+L2M+LM2油脂-1(MMMの含有量が19.9質量%、L2MおよびLM2の合計含有量が74.6質量%であり、LM2含有量に対するL2M含有量の質量比(L2M/LM2)が0.7)は、それ自体が本発明の可塑性油脂組成物用の添加剤である。 [Additives for plastic oil composition]
The MMM oil / fat and L2M + LM2 oil / fat used in Examples 1 to 9 and 11 and 12 above are mixed in advance in the mixing ratios in Examples 1 to 9 and 11 and 12, and can be used as an additive for the plastic oil and fat composition. . In Examples 1 to 9, 11 and 12, the compositions of the respective mixtures when used as additives for the plastic fat composition are shown in Tables 8 to 10. In addition, MMM + L2M + LM2 fats and oils-1 used in Example 10 (MMM content was 19.9 mass%, total content of L2M and LM2 was 74.6 mass%, and mass ratio of L2M content to LM2 content) (L2M / LM2) is 0.7) itself is an additive for the plastic fat composition of the present invention.
Claims (10)
- 可塑性油脂組成物中の油脂に占める、MMMの含有量が0.01質量%以上5質量%未満である可塑性油脂組成物。
ただし、MおよびMMMは、以下を意味する。
M:炭素数6~10の脂肪酸
MMM:グリセロール1分子に3分子のMが結合したトリアシルグリセロール A plastic fat composition in which the content of MMM in the fat in the plastic fat composition is 0.01% by mass or more and less than 5% by mass.
However, M and MMM mean the following.
M: Fatty acid having 6 to 10 carbon atoms MMM: Triacylglycerol in which 3 molecules of M are bonded to 1 molecule of glycerol - 前記油脂に占める、L2MおよびLM2の合計含有量が0.01~10質量%である、請求項1に記載の可塑性油脂組成物。
ただし、L、L2MおよびLM2は、以下を意味する。
L:炭素数16~24の飽和脂肪酸
L2M:グリセロール1分子に2分子のLと1分子のMが結合したトリアシルグリセロール
LM2:グリセロール1分子に1分子のLと2分子のMが結合したトリアシルグリセロール The plastic fat composition according to claim 1, wherein the total content of L2M and LM2 in the fat is 0.01 to 10% by mass.
However, L, L2M, and LM2 mean the following.
L: Saturated fatty acid having 16 to 24 carbon atoms L2M: Triacylglycerol LM2 in which one molecule of L and one molecule M are bonded to one molecule of glycerol LM2: Tri in which one molecule of L and two molecules of M are bonded to one molecule of glycerol Acylglycerol - 前記油脂に占める、前記LM2の含有量に対する前記L2Mの含有量の質量比(L2M/LM2)が、0.05~4.5である、請求項2に記載の可塑性油脂組成物。 3. The plastic fat composition according to claim 2, wherein a mass ratio (L2M / LM2) of the L2M content to the LM2 content in the fat is 0.05 to 4.5.
- 前記油脂に占める、ラウリン酸含有トリアシルグリセロールの含有量が6~54質量%である、請求項1~3の何れか1項に記載の可塑性油脂組成物。 The plastic oil / fat composition according to any one of claims 1 to 3, wherein the content of the lauric acid-containing triacylglycerol in the oil / fat is 6 to 54% by mass.
- 前記油脂に占める、L2Xの含有量が8~40質量%である、請求項1~4の何れか1項に記載の可塑性油脂組成物。
ただし、XおよびL2Xは、以下を意味する。
X:炭素数16~24の不飽和脂肪酸
L2X:グリセロール1分子に2分子のLと1分子のXが結合したトリアシルグリセロール The plastic fat composition according to any one of claims 1 to 4, wherein a content of L2X in the fat is 8 to 40% by mass.
However, X and L2X mean the following.
X: unsaturated fatty acid having 16 to 24 carbon atoms L2X: triacylglycerol in which two molecules of L and one molecule of X are bound to one molecule of glycerol - 前記油脂に占める、LX2およびXXXの合計含有量が10~70質量%である、請求項1~5の何れか1項に記載の可塑性油脂組成物。
ただし、LX2およびXXXは、以下を意味する。
LX2:グリセロール1分子に1分子のLと2分子のXが結合したトリアシルグリセロール
XXX:グリセロール1分子に3分子のXが結合したトリアシルグリセロール The plastic fat composition according to any one of claims 1 to 5, wherein the total content of LX2 and XXX in the fat is 10 to 70 mass%.
However, LX2 and XXX mean the following.
LX2: Triacylglycerol with one molecule of L and two molecules of X bound to one molecule of glycerol XXX: Triacylglycerol with three molecules of X bound to one molecule of glycerol - 2~70質量%のMMMと、20~98質量%のL2MおよびLM2と、を含む可塑性油脂組成物用の添加剤。
ただし、M、L、MMM、L2MおよびLM2は、以下を意味する。
M:炭素数6~10の脂肪酸
L:炭素数16~24の飽和脂肪酸
MMM:グリセロール1分子に3分子のMが結合したトリアシルグリセロール
L2M:グリセロール1分子に2分子のLと1分子のMが結合したトリアシルグリセロール
LM2:グリセロール1分子に1分子のLと2分子のMが結合したトリアシルグリセロール An additive for a plastic fat composition comprising 2 to 70% by mass of MMM and 20 to 98% by mass of L2M and LM2.
However, M, L, MMM, L2M and LM2 mean the following.
M: fatty acid having 6 to 10 carbon atoms L: saturated fatty acid having 16 to 24 carbon atoms MMM: triacylglycerol L2M in which 3 molecules of M are bonded to 1 molecule of glycerol 2 L and 1 molecule of M in 1 molecule of glycerol Triacylglycerol LM2 with 1 bonded to it: Triacylglycerol with 1 molecule of L and 2 molecules of M bonded to 1 molecule of glycerol - 前記添加剤に占める、前記LM2の含有量に対する前記L2Mの含有量の質量比(L2M/LM2)が、0.05~4.5である、請求項7に記載の可塑性油脂組成物用の添加剤。 The addition for a plastic fat composition according to claim 7, wherein a mass ratio (L2M / LM2) of the L2M content to the LM2 content in the additive is 0.05 to 4.5. Agent.
- エステル交換油脂であって、前記エステル交換油脂が有する構成脂肪酸全量のうち、炭素数6~10の構成脂肪酸が、25~65質量%を占め、炭素数16~24の飽和の構成脂肪酸が、35~75質量%を占める、エステル交換油脂である、請求項7または8に記載の可塑性油脂組成物用の添加剤。 The transesterified oil and fat, wherein the constituent fatty acid having 6 to 10 carbon atoms accounts for 25 to 65% by mass of the total amount of the constituent fatty acid of the transesterified oil and fat, and the saturated constituent fatty acid having 16 to 24 carbon atoms is 35%. The additive for a plastic fat composition according to claim 7 or 8, which is transesterified fat and oil occupying ~ 75 mass%.
- 請求項7~9の何れか1項に記載の可塑性油脂組成物用の添加剤を、油脂中に0.05~15質量%含む可塑性油脂組成物。 A plastic fat composition comprising 0.05 to 15% by mass of the additive for a plastic fat composition according to any one of claims 7 to 9 in the fat or oil.
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JP2018019619A (en) * | 2016-08-02 | 2018-02-08 | 日清オイリオグループ株式会社 | Plastic oil-and-fat composition |
JP2018068152A (en) * | 2016-10-26 | 2018-05-10 | ミヨシ油脂株式会社 | Plastic oil and fat composition for milling and foods |
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JPWO2016204089A1 (en) | 2017-06-29 |
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